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 servings
Cuisine: Mediterranean
Ingredients: 2 beetroot peeled and cut into 1 inch cubes; 1 orange zest and juice; 50 grams walnuts roughly chopped; 150 grams risotto rice; 500 ml vegetable stock; 100 grams feta cheese crumbled; 2 tablespoon fresh thyme leaves; 2 tablespoon olive oil; to taste salt and pepper

Earthy beetroot meets zesty orange in risotto.

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style Mediterranean

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · October 06, 2023

A little about this dish

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.

A final fox tip

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.