This delicious, earthy one pan beetroot, feta and spelt risotto is quick and light to make, and much better for you (and easier to make!) than a traditional rice risotto.
- 2 Banana Shallots
- 1 Small Raw Beetroot
- Large Knob Unsalted Butter
- Sea Salt
- 120g (4 oz) Pearled Spelt
- 130ml (1/2 cup) Dry White Wine
- 500ml (2 cups) Hot Vegetable Stock
- Freshly Ground Black Pepper
- 60g (2 oz) Feta, crumbled
- Small Handful Flat Leaf Parsley, finely chopped
- Peel and finely chop the shallots. Wearing plastic cloves, peel and grate the beetroot on the largest hole of your box grater.
- Heat a large knob of butter and a generous pinch of sea salt in a large saucepan over a medium heat. Allow to gently fry for about 5-6 minutes until just soft, and add the grated beetroot. Fry for a further 10 minutes or so until the beetroot is just tender.
- Add the pearled spelt, and cook for a minute or so until the spelt is heated through. Add the wine, and let it bubble away, stirring occasionally.
- Gradually add the stock, a ladle at a time, stirring occasionally until all the liquid is absorbed, the spelt is just tender, and you’ve got a nice, not too wet, not too thick, risotto-like constancy. Depending on the heat of your hob, and the size and the thickness of the pan, you may not need to use all the stock, and you might also need to add a splash more water.
- Season to taste with salt and pepper before transferring into two bowls, crumbling over the feta and sprinkling over the parsley.