Beetroot & fennel risotto (gluten free)

Ingredients (serves 4)

• 1 large beetroot ( about 200 g), peeled and diced
• 2 tsp apple cider vinegar or lemon juice
• ½ tsp freshly ground black pepper
• 1 baby fennel, fronds and bulb chopped finely, fennel weeds reserved
• 1 cup arborio (risotto) rice
• 2–3 cups vegetable/chicken stock (see tip)
• ¼ tsp sea salt flakes
• 2 tbsp olive or coconut oil

To serve

• 100 g creamy goat’s feta
• Bread of your choice, optional

Method
Place beetroot in a small saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes, or until tender. Add vinegar or lemon juice and pepper, then process into a smooth puree using a stick blender. Set aside.

Heat oil in a large saucepan over medium heat. Add chopped fennel and cook for five minutes, stirring occasionally, until caramelised. Add rice and stir through to toast. Working in batches, add stock one cup at a time, then bring to a simmer. Cook, stirring often, until the stock has been absorbed. Repeat with remaining stock.

After about 20 minutes the rice should be tender, cook a little longer if needed.

Season with salt and stir though the beetroot mash.

To serve, divide risotto between bowls, top with crumbled feta, fennel weed and bread on the side, if using.

Tip: Traditional risotto is quite runny – it is supposed to ‘spread’ in a flat layer in a bowl. We like ours a little thicker so I use a little less stock, about two cups. You can add the additional stock once you’ve stirred through the mash.


Recipe and images by Martyna Angell

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