Ingredients
- 400g Arborio rice
- 4 crushed garlic cloves
- 1 onion finely diced
- 1/2 cup white wine
- 100g diced Danish feta (1cm cubes)
- 2 litres vegetable stock
- 30 mL olive oil
- 50g diced butter
- 100g parmesan cheese, finely grated
- 4 medium sized beetroots
- extra olive oil for roasting
- continental (Italian) parsley to serve
Method
- Drizzle beetroot (skin on) with a little olive oil and roast at 200oC for 30-40 minutes until tender. Allow to cool and then skin.
- Dice beetroot into 1cm cubes and split in half.
- Bring vegetable stock to the boil and add half the diced beetroot. Simmer for 20 minutes and strain. Discard the beetroot. Return to boil.
- In a separate saucepan heat the oil, then cook the garlic and onion until soft, then add the rice and lower the temperature to a medium heat.
- Keep the rice moving gently until it is nice and glossy, then add the white wine. Cook down until all of the white wine has been absorbed.
- Start adding stock 200mL (about 2 ladle-fulls) at a time, stirring slowly but continually. Once this stock is absorbed add more, a ladle or two at a time.
- Once about half the stock is gone add the remaining diced beetroot (or if you prefer less beetroot flavour add it at the end with the parmesan cheese and feta).
- Keep adding stock until the risotto is at your preferred eating texture (I normally cook it so that it is slightly more cooked than al dente but before it becomes too mushy).
- Add the diced butter, feta, and parmesan cheese (and beetroot if you haven't already), along with salt and pepper to taste. Leave to rest for 2 minutes then serve with a little parmesan and continental parsley sprinkled over the top.
Serves: 6
Source: Will