Pink rice with cheese on the top!! The kids will love it!!! Beetroots are growing beautifully at this time of year and when they are roasted they are so wonderfully sweet in this risotto. I’ll be making this again during these spring months. A fresh salad is also the perfect accompaniment.
Beetroot and feta Risotto
- 500 grams fresh beetroot
- Olive Oil
- 1 leek finely sliced
- 3 garlic cloves finely diced
- 1 tsp fennel seeds
- 1 cup arborio rice
- 1 tbsp apple cider vinegar
- 1.3 litres chicken bone broth
- 100 grams feta
- Small handful of dill or parsley leaves for garnish
- Lemon wedges for serving
- salt
Heat your oven to 190 degrees Celsius. Chop your beetroot into small cubes and roast for about 30-40 minutes until they are tender.
Once it is cooked, blend half of the beetroot with 1/2 a cup of the bone broth with a stick blender or food processor and set the other half aside to add to the risotto.
Meanwhile, In a large saucepan saute the leek, garlic and fennel seeds with a good glug of olive oil and a couple of pinches of salt for about 3 minutes.
Add the arborio rice followed by the apple cider vinegar and stir constantly to prevent it from sticking.
Add 1/3 of the broth and turn the heat down to a simmer. Once the broth has been absorbed add another 1/3 of the broth and the blended beetroot. Continue to stir until it's absorbed and then lastly add the final 1/3 of the broth.
Once that has absorbed the rice should be alente. Add the saved half of the roasted beetroot and stir through.
Garnish with dill or parsley, lemon juice and feta.
Serve as pictured.
The rice and feta should be soft enough for your baby but you can also blend it if you choose. You can remove the chunks of beetroot for your baby's serve.
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