In the first of our new Central Sundays series, we bring you a simple recipe using beetroot, wine and cheeses, all with locally produced or locally purchased options.

BEETROOT AND FETA CHEESE RISOTTO Rich, creamy, delicious!

This is a rich and creamy risotto, which uses ingredients available locally. 

It is delicious and colourful as a side, with a well-balanced flavour that complements many other dishes. 

I sometimes serve it as a main course, omitting the cheese; instead topping with pan-roasted salmon fillet and a horseradish dressing.

My favourite is the Raggedy Range goat feta, available at our farmers’ markets, and I have also used Blue River vintage sheep feta, available in some local supermarkets. Both options complemented the flavours well. 

There are a few serving options, depending on your preferences. The risotto can have a harder cheese grated over top, with a drizzle of extra virgin olive oil. 

Dunford Grove Extra Virgin Olive Oil has a lovely peppery finish that works well. 

Both Raggedy Range and Gibbston Valley make hard cheeses that are delicious and readily available locally.

The beautiful, rich colour of the risotto also lends itself to serving simply with steamed greens. 

Ingredients:

• 4 large beetroot, trimmed and scrubbed
• 1 litre good vegetable stock (this is an approximate quantity – you may need slightly more or less)
• 50g margarine or butter
• 2 Tb extra virgin olive oil
• 1 large onion, finely chopped
• 2 sticks of celery, finely chopped
• 3 cloves of garlic, finely chopped
• sea salt and freshly ground black pepper
• 2 Cups Arborio rice
• 1½ Cups dry white wine
• 1/3 Cup freshly squeezed lemon juice
• 150g feta cheese
• Optional:  Pecorino or other hard cheese and extra virgin olive oil to serve

Instructions:

1. Boil the beetroot whole in plenty of salted water, until cooked through. This will take up to an hour, depending on the size of the beetroot.
2. When cooked, drain the beetroot and reserve 3 Cups of the cooking liquid. Cool the beetroot, then peel and finely dice.
3. Combine the reserved cooking liquid from the beetroot with the vegetable stock in a large pot. Bring to a gentle simmer.
4. Place a large, heavy-based risotto pan over a low to medium heat. Melt the margarine into the olive oil. Gently sauté the onion, celery and garlic until translucent; do not brown.  Season well with salt and pepper.
5. Add the rice to the pan and stir to coat well with the margarine and oil. Stir in the wine and simmer for 1-2 minutes until the wine is almost evaporated.
6. Add the hot stock, one ladle-full at a time, stirring constantly until the liquid is evaporated before adding the next ladle-full. Your risotto should maintain a constant, rapid simmer throughout.
7. After 10 minutes, add the diced beetroot, and continue adding the stock ladle by ladle as before. Continue in this way for about another 8-10 minutes, until the rice is al dente and has a consistency similar to a wet porridge.
8. Stir in the lemon juice. Taste the risotto and adjust the salt and pepper if needed. Stir through your chosen feta and pour into a serving dish. 
9. To serve, grate a little pecorino, or hard cheese of your choice, over the risotto and drizzle with a little extra virgin olive oil if desired. Or serve simply with lightly steamed greens.

Serves 6 as a side, or 4 as a main. Enjoy!

Be in to win:

Email [email protected] a photo of your completed dish, and go in the draw to win the Dunford Grove Extra Virgin Olive Oil and Raggedy Range cheese Mary used in this recipe. Entries close at midnight Sunday 28 June 2020.

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