Upon first glance, the vibrant hues of the risotto jump out - deep purple from the roasted beetroot, spotted occasionally with creamy white and green from the crumbled feta and fresh herbs. The walnuts provide a rustic touch, while a final dusting of orange zest adds a vibrant contrast.

Roasted Beetroot and Walnut Risotto

Name: Roasted Beetroot and Walnut Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: Mediterranean
Ingredients: beetroot, 2 peeled and cut into 1 inch cubes; orange, 1 zest and juice; walnuts, 50 grams roughly chopped; risotto rice, 150 grams; vegetable stock, 500 ml; feta cheese, 100 grams crumbled; fresh thyme leaves, 2 tablespoon; olive oil, 2 tablespoon; salt and pepper, to taste

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style Mediterranean

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: October 06, 2023

Immerse yourself in the warm flavors of the Mediterranean coast with the delight of seasonal ingredients. Our star feature, the beetroot, brings a rich blend of earthiness and slight sweetness to the plate, mellowed by fragrant thyme, the zinginess of orange, and the crunchy texture of walnuts. Married together, these ingredients create a symphony of tastes truly representing an autumn evening.

Ingredients (for 2)

Beetroot - 2 - peeled and cut into 1 inch cubes
Orange - 1 - zest and juice
Walnuts - 50 grams - roughly chopped
Risotto rice - 150 grams
Vegetable stock - 500 ml
Feta cheese - 100 grams - crumbled
Fresh thyme leaves - 2 tablespoon
Olive oil - 2 tablespoon
Salt and pepper - to taste

Preparation

Step 1 - 🔥🥕🕓

Preheat the oven to 200°C (400°F). Toss the beetroot in one tablespoon of olive oil, season with salt and pepper, and roast in the oven for about 30 minutes until tender.
Step 2 - 🔥🍚🥄

Heat the remaining olive oil in a pan, add the risotto rice, and stir until the grains are coated in oil.
Step 3 - 🌽💧🥣

Gradually add the vegetable stock, a ladleful at a time, stirring continuously until the liquid is absorbed.
Step 4 - 🕒🍊🌿

After 15 minutes of cooking the rice, add the roasted beetroot, orange juice and zest, and thyme leaves. Continue to cook until the rice is tender.
Step 5 - ⏱️🧀🥘

In the last couple of minutes, stir in half the feta cheese until it melts into the risotto.
Step 6 - 🍽️🧀🌰

Serve hot, garnished with the remaining feta, chopped walnuts, and extra thyme leaves. Optionally sprinkle more orange zest on top for colour and zing.

Additional

This recipe is loaded with essential nutrients like vitamin C from beets and oranges and Omega-3 fatty acids from walnuts. To involve kids in the cooking process, they will enjoy juicing the orange and crumbling the feta cheese. For a vegan option, replace the feta with tofu or skip it entirely, the risotto will still be delicious.