Creamy Cheese and Beetroot Risotto

with Thyme and Walnuts

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Instructions

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1 Prep

Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube in it. Pick the thyme. Roughly chop the cooked beetroot

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2 Fry

Heat a non-stick pan over a medium heat with the butter and a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic, thyme (save some for garnish) and arborio rice and cook for 1 min further, stirring to coat the grains in the butter.

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3 Make risotto

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 15 min or until almost all of the stock is absorbed and the rice is cooked 'al dente'.

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4 Blend

Meanwhile, place the cooked beetroots, half of the feta (reserve the rest for garnish) and a squeeze of lemon juice to a blender. Blitz until smooth. 

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5 Assemble

Once the risotto is ready, add the blended beetroot mix and Grana padano to the risotto. Add a splash of water to loosen. This is your risotto

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6 Serve

Garnish with the thyme. Crumble the walnuts and feta over the top (see pro tip!). 

Tips for fussy eaters

If you don't like thyme, leave it out and garnish the risotto with parsley instead.

Pro tip

Toast the walnuts in the oven for 5-7 min. This will bring out their naturally sweet flavour.

Enjoy this beautiful, pink beetroot risotto with crunchy nuts and fragrant herbs.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 793 · Prot 29 · Carbs 83 · Fat 37

Ingredients

Number of people

Risotto

Red onion 1 Piece
Garlic cloves 2 Piece
Water 700 ML
Vegetable stock cube 1 Piece
Fresh thyme 10 Grams
Cooked beetroot 200 Grams
Salted butter 20 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Arborio rice 160 Grams
Feta cheese 100 Grams
Lemon 1 Piece
Grana padano 60 Grams
Walnuts 30 Grams

Enjoy this beautiful, pink beetroot risotto with crunchy nuts and fragrant herbs.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 793 · Prot 29 · Carbs 83 · Fat 37

Instructions

photo

1 Prep

Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube in it. Pick the thyme. Roughly chop the cooked beetroot

photo

2 Fry

Heat a non-stick pan over a medium heat with the butter and a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic, thyme (save some for garnish) and arborio rice and cook for 1 min further, stirring to coat the grains in the butter.

photo

3 Make risotto

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 15 min or until almost all of the stock is absorbed and the rice is cooked 'al dente'.

photo

4 Blend

Meanwhile, place the cooked beetroots, half of the feta (reserve the rest for garnish) and a squeeze of lemon juice to a blender. Blitz until smooth. 

photo

5 Assemble

Once the risotto is ready, add the blended beetroot mix and Grana padano to the risotto. Add a splash of water to loosen. This is your risotto

photo

6 Serve

Garnish with the thyme. Crumble the walnuts and feta over the top (see pro tip!). 

Tips for fussy eaters

If you don't like thyme, leave it out and garnish the risotto with parsley instead.

Pro tip

Toast the walnuts in the oven for 5-7 min. This will bring out their naturally sweet flavour.

Ingredients

Number of people

Risotto

Red onion 1 Piece
Garlic cloves 2 Piece
Water 700 ML
Vegetable stock cube 1 Piece
Fresh thyme 10 Grams
Cooked beetroot 200 Grams
Salted butter 20 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Arborio rice 160 Grams
Feta cheese 100 Grams
Lemon 1 Piece
Grana padano 60 Grams
Walnuts 30 Grams
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