Creamy Feta, Squash & Beetroot Risotto
- 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
- 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.