Beet, Feta and Mint Risotto

 

Fresh mint is a great contrast to the creaminess of risotto and the sweetness of the roasted beets.

1. Preheat the oven to 220°C/425°F/gas 7.

2.  Boil your beets for 20 minutes. (I used 2 beets for 2 people.) Reserve the beet water to use as stock.

3. Then peel the beets, slosh with balsamic vinegar and roast in the oven for about 20 minutes.

4. Follow a basic risotto recipe | Jamie Oliver Recipes (UK) or a basic risotto recipe | Jamie Oliver Recipes (US) but use the beet water instead of the veggie stock.  Make sure you add extra pepper as the beet water will be a bit bland.  I didn’t have any parmesan but you’ll be adding feta instead.

5. Chop your roasted beets into pieces, stir through the risotto.  Then serve with chopped mint and crumbled feta cheese.

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Categories: Beets, July, Recipes

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