Beetroot risotto with feta
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 1 onion, finely chopped
- 300g raw beetroot, grated
- 1 garlic clove, crushed
- 175g risotto rice
- 100ml white wine
- 600ml hot vegetable stock
- 50g grated parmesan or vegetarian alternative
- ½ lemon, zested and juiced
- 40g feta, crumbled
- small handful of dill, to serve (optional)
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