Ingredients
- 1kg beetroot, cut into wedges
- 1 litre stock (chicken or vegetable)
- 400g arborio or risotto rice
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 25g butter
- 1tbs olive oil
- 8 sprigs of fresh thyme
- 3tbs pomegranate molasses or thick balsamic vinegar
- 100g feta, crumbled
- 2tbs roughly chopped toasted hazelnuts
- Roast the beetroot on a tray drizzled with oil in an oven at 200 degrees for 20-25 minutes until cooked through. Leave to cool, then remove the peels and blitz with the stock until smooth.
- Melt the butter in a large heavy based pan over a low heat. Add the onion and sauté until soft.
- After five minutes add the crushed garlic and move around the pan quickly before adding the rice. Coat the rice in the buttery onion mix and cook for one minute before pouring over the beetroot stock mix. Add the leaves from the thyme sprigs, saving a few for garnish.
- Bring to the boil, then lower to a bare simmer. Stir regularly to ensure it doesn’t stick. After about 20 minutes, the rice should be al dente. Remove from the heat.
- Ladle the risotto into bowls and top with the crumbled feta and hazelnuts. Drizzle the balsamic vinegar or molasses over the top and add the thyme leaves.
