Beetroot & Feta Rissotto




Beetroot & Feta Rissotto
Serves 4
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  1. 320g Arborio Rice
  2. ½ red onion
  3. 1 garlic clove
  4. 750-800mls stock (vegetable or chicken)
  5. 1 packet Wild Beetroot & Onion Gourmet Spice Mix
  6. 2 tablespoon oil
  7. ½ cup water
  8. 100g feta
  9. 60ml white wine (optional)
  1. Mince garlic and onion sauté until soft and translucent. Meanwhile add beetroot and ½ cup water in a small bowl. Add rice and stir until the rice is coated. Add 60ml white wine and allow to absorb.
  2. Start ladling stock over rice and allow to absorb each time. Once rice is tender and nearly cooked through add beetroot mixture and mix well. Add a bit more water if needed and keep stirring until the rice is cooked. Stir through crumbled feta and serve hot with rocket, a drizzle of balsamic vinegar and olive oil to finish.
The Spice Trading Company