Beetroot and Fennel Risotto for Nourish Magazine
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.
Servings: 4 -6
Ingredients
- 200 g beetroot 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 rice risotto
- 2-3 cups chicken or vegetable stock see tip
- ¼ teaspoon sea salt flakes
- To serve
- 100 g creamy goat’s feta optional
- Bread of your choice optional
Instructions
- 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.
- 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:
- Divide the risotto between serving bowls, top with crumbled feta and reserved fennel weed. Serve with bread on the side, if using.
Notes
Gluten-free Egg-free Nut-free | Options: Dairy-free Vegetarian Vegan
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