Nick’s Beetroot Risotto

Recipe by Nick Fraser

Here is Nick who loves growing and eating beetroots. His risotto is one of the easiest ways to enjoy beetroot. We all loved it!

Ingredients

Instructions

Fry onion and garlic in a big pan. If you have the tops of the beetroots you can add them to the onion and garlic. Usually 1 onion and 3 garlic cloves for me. Grate as many beetroots as you dare. I use everything that comes in the veg bag. Throw the grated beetroot into the pan and stir like hell. Salt, pepper and thyme can be added too.
I then check the back of the risotto pack for how many litres of water are required. Boil this then add 1 vegetable stock cube. Pour into the pan and add the risotto rice. Stir and simmer while you get the other bits ready. Maybe the lid should be on. Maybe not. I get anxious and put it on halfway.
Chop some walnuts, fresh parsley and feta ( there are some excellent vegan feta alternatives made from cashew nuts). Leave to one side.
Halve a ciabatta and spread olive oil/butter, crushed garlic, rosemary and chilli seeds. Pop under grill when you're happy the risotto is almost ready. Toast some chopped walnuts in a frying pan.
Chuck everything on a plate with a fresh Sutton salad on the side.

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