Beetroot and Fennel Risotto for Nourish Magazine

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The following Beetroot and Fennel Risotto recipe graces the pages of the May-June issue of Nourish magazine in my Healthy on a Shoestring column. Plus there are 5 more delish recipes to try. 

Beetroot and Fennel Risotto Nourish Magazine

So, now that the cat is out of the bag about The Wholesome Cook book, you know why I’ve been posting less frequently on the blog over the past six months or so.

Creating 170+ recipes, testing them all so that they can all be made gluten-free as well as adaptable for other common sensitivities, writing and shooting is a big task. Made even bigger when most of the recipes are brand new with only a handful of old blog favourites featuring in the 352-page tome, re-tested and with new images. Some of the online retailers have it on pre-order now.

In the meantime, I’ve continued to work for a number of clients and write for Nourish Magazine – I just love the direction in which the mag is going. It’s getting bigger and more beautiful with every new issue. The following Beetroot and Fennel Risotto recipe graces the pages of the May-June issue in my Healthy on a Shoestring column. There are 5 more comforting but cheap recipes to try. I have also been offered an exciting freelance food styling and photography job for Kuchnia, a culinary monthly in Poland.

As for the blog, over the next little while I’ve decided to also feature a number of quick and simple recipes from our everyday repertoire: quick to throw together lunches, soups, salads and simple desserts. I’ve been posting some photos on social media and recipe requests keep coming, so I thought why not share them with you as well?

Stay tuned, keep warm and enjoy this crimson beauty of a risotto. See also this post for tips on how to make the perfect risotto. 

Beetroot and Fennel Risotto Nourish Magazine

5.0 from 2 reviews
Beetroot and Fennel Risotto for Nourish Magazine
Recipe type: Risotto, vegetarian, dinner, main, entree
Cuisine: Italian. Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Risotto, when done right can be a truly comforting dish that does not break the bank. Beets are a fantastic liver detoxifier and add a beautiful gourmet touch to this crimson version. When buying feta, opt for a creamy goat’s milk variety and check the ingredients label as some varieties have added processed oils and starches.
  • Ingredients
  • • 1 large beetroot ( about 200g), peeled and diced
  • • 2 teaspoons apple cider vinegar or lemon juice
  • • ½ teaspoon freshly ground black pepper
  • • 2 tablespoons olive or coconut oil
  • • 1 baby fennel, fronds and bulb chopped finely, fennel weeds reserved
  • • 1 cup arborio (risotto) rice
  • • 2-3 cups chicken or vegetable stock (see tip)
  • • ¼ teaspoon sea salt flakes
  • To serve
  • • 100g creamy goat’s feta, optional
  • • Bread of your choice, optional
  1. Place beetroot in a small saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes, or until beetroot is tender. Add vinegar or lemon juice and pepper, then using a stick blender process to make a smooth puree. Set aside.
  2. Heat oil in a large saucepan over medium heat. Add chopped fennel and cook for 5 minutes, stirring occasionally, until caramelised. Add rice and stir through to toast. Working in batches, add stock – a cup at a time, then bring to a simmer. Cook, stirring often, until the stock has been absorbed, repeat with remaking stock. After about 20 minutes the rice should be tender, cook a little longer if needed. Season with salt and stir though the beetroot mash.
To serve:
  1. Divide the risotto between serving bowls, top with crumbled feta and reserved fennel weed. Serve with bread on the side, if using.
Tip: traditional risotto is quite runny – it is supposed to ‘spread’ in a flat layer in a bowl. We like ours a little thicker so I use a little less stock, about 2 cups. You can add the additional stock once you’ve stirred through the mash to achieve the right consistency for you.
Gluten-free Egg-free Nut-free | Options: Dairy-free Vegetarian Vegan


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10 Responses to Beetroot and Fennel Risotto for Nourish Magazine

  1. Mikhayla Jones says:

    Yuuummo! Marty, that sounds amazing. I can’t believe you’ve been able to keep your head above water with so many tasks. Well done!

  2. SallyBR says:

    Just pre-ordered the Kindle version!

    Beautiful risotto…. wish my beloved was not a beet-hater….
    SallyBR recently posted..IN MY KITCHEN – MAY 2015My Profile

  3. Bec says:

    This looks fantastic.. I have never made a beetroot risotto before but this just talks to me. On the list! x
    Bec recently posted..Rose and pistachio granola with dried cherriesMy Profile

  4. Looks as good as any beetroot risotto I’ve ever seen. I love your feta addition at the end. I make a shaved fennel, basil and feta salad, so I can imagine how all of this comes together.
    David crichton recently posted..Crusted Lamb Loin, Cauliflower and Duchess PotatoesMy Profile

  5. Mary Frances says:

    I love the beautiful color that the beets impart and the gorgeous crisp white contrast of the feta! YUM!
    Mary Frances recently posted..Eggplant, Mozzarella and Oil-cured Black Olive SpaghettiMy Profile

  6. This Beetroot and Fennel Risotto recipe looks yummy and amazing .The images also looks very nutritious and delicious it attracts me. This is pretty cool perfect for healthy eating. I think my husband like this also. I am excited to try this powerful recipe perfect for dinner. Thank you very much for all the work it took you to provide this valuable recipe. I am impressed!