Creamy Beetroot Risotto with Crumbled Feta, Fresh Mint & Caramelised Walnuts
Risotto is such a comforting and warming dish for this time of year and any opportunity to make it bolder and brighter is always welcome! Fresh beetroot is a perfect addition as its punchy pink colour provides antioxidants with powerful anti-inflammatory and detoxification properties. I love sprinkling it with feta, mint, and walnuts, but other toppings would be delicious too, such as toasted almond flakes, thyme, and goat's cheese.
Servings: 4 Time: 45 minutes
Ingredients
2 tbsp coconut oil
1 tbsp coconut sugar
large handful walnuts
2 tbsp olive oil
2 small red onions, finely diced
3 cloves garlic, minced
small handful mint, leaves only
300g risotto rice
1L good-quality vegetable stock or bone broth 125ml white wine
500g cooked beetroot, half grated & half cubed
50g parmesan, grated (optional)
salt and pepper to taste
Toppings: feta, crumbled caramelised walnuts fresh mint leaves salt & pepper
Method
1. Start by heating the coconut oil over medium heat and add the coconut sugar until it begins to caramelise. Stir through the walnuts so they are fully coated and fry for 4-5 minutes until golden but not burnt. Remove from heat and leave to cool.
2. Heat the olive oil in a heavy-bottomed pan, then add the onions and garlic and cook until soft and transparent. Roughly chop the mint leaves and add them to the pot, followed by the risotto rice and fry for 2 minutes while stirring to prevent it from burning.
3. Pour in the white wine, grated and cubed beetroot, and season with salt and pepper,
4. Once the wine has mostly evaporated, pour in the vegetable stock 100ml at a time, stirring constantly until each batch of the liquid has been absorbed. Repeat until all the stock is used and the rice is nearly cooked al dente style (~20 minutes).
5. Once the risotto is creamy, lower the heat, add in the parmesan (if using) and stir thoroughly.
6. Divide the risotto between four bowls and sprinkle with crumbled feta, chopped caramelised walnuts, some fresh mint leaves and a good crack of black pepper.
