Creamy Feta, Squash & Beetroot Risotto

Creamy Feta, Squash & Beetroot Risotto

  • Servings: 4
  • Difficulty: medium


  • 4 tablespoons of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 stalks of celery, finely sliced
  • 1 tablespoon dried sage (if you have fresh sage then that’s even better!)
  • 1 tsp of freshly grated nutmeg
  • 4 cups of hot water with 1 dissolved vegetable stock cube
  • 150g arborio rice
  • 1 butternut squash
  • 1 tablespoon natural yogurt
  • 2 whole cooked beetroots, puréed
  • 100g feta
  • Seasoning
  • A lil parmesan


  • Preheat the oven to 180C. Remove the skin from the squash and chop it into uniform, small chunks. Place in roasting tray and drizzle with 2 tbsp olive oil and season. Roast in the oven for 30 minutes.
  • In a deep, large saucepan, heat the remaining oil and then add the onion, garlic and celery. Fry until they have softened.
  • Add the sage and rice and stir for one minute.
  • Pour in two cups of the hot vegetable stock. Bring to the boil and then simmer. Keep adding more liquid as the rice absorbs it and thickens.
  • After 10 minutes: add the fresh nutmeg, seasoning and beetroot purée.
  • After 15 minutes, add the natural yogurt and feta.
  • Once the squash has roasted and the risotto is cooked (thick and creamy and the grains have softened), combine the two.
  • Serve with crumbled feta on top and grated parmesan.

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