Beetroot, Feta & Walnut Risotto

The sweet earthiness of the beetroot, and salty, tanginess of the feta are match made in heaven.

The sweet earthiness of the beetroot, and salty, tanginess of the feta are match made in heaven.

Ingredients

  • 450g can whole baby beetroot

  • 600ml Massel’s beef stock (it’s vegan!)

  • 50g dairy-free butter

  • 250g risotto rice

  • 2 tsp chopped fresh thyme

  • 150ml red wine (we used Peter Yealands Pinot Noir)

  • 75g walnuts roughly chopped

  • 150g Angel Food Feta

  • Handful of garlic chives

Instructions

  • Drain the beetroot juice into a bowl combine with Massel’s beef stock.

  • Melt the dairy-free butter in a large saucepan over medium heat, add rice and thyme and stir to coat the rice grains in the butter.

  • Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.

  • Add the stock and beetroot juice to the mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is slightly al dente. Add the chopped garlic chives and take off the heat.

  • Dice the baby beetroot into small bite-sized pieces, and add to the risotto, along with two thirds of the chopped walnuts.

  • To serve, crumble the Angel Food Feta over the beetroot risotto, sprinkle with the remaining walnuts, and garnish with a sprig of fresh thyme.