Roasted Beetroot Risotto by Callum Hann

Method

1. Preheat oven to 200°C. Individually wrap beetroot in alfoil and place on a baking tray. Roast for 1 hour or until tender.
2. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
3. Meanwhile, peel the skin of the beetroot whilst wearing gloves. Cut into 2cm pieces. Once the rice is al dente (soft but still with a little bite) stir in beetroot.
4. Divide risotto between serving bowls. Serve topped with feta and salad alongside.

Serve with Callums Fennel & Orange Salad here