This might take a little more time than normal risotto but but oh my, doesn’t it taste delicious? The vibrancy of the red rice along with the juice from the beetroot makes this dish look so beautiful.. not to mention the cheese the last addition of the (soy cheese) delicious.
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, chopped
180g (6 oz/scant 1 cup)
Camargue red rice
600ml (1pint/2 ½ cups) hot
Vegetable stock cube
160g (5 ½ )beetroot (beet),cut
1 handful of parsley, chopped
100g (3 ½ oz) soya feta
Heat the olive oil in a wide-pan over a medium heat, add the onion and garlic and cook for 2-3 minutes. Until softened.
Add the rice and cook, stirring constantly, for 1 minuets to coat the rice in oil, then reduce the heat and stir in 2 large ladlefuls of stock. Simmer, stirring gently, over a low heat until the rice has absorbed the stock, then continue adding the stock a ladleful at a time and stirring gently until it is absorbed before adding another ladleful.
After 10 minutes of cooking, add the beetroot (beet) chunks. After 25 minutes, add most of the chopped parsley, then continue to add the stock until the rice is cooked but al dente-this will take 30-40 minutes. At the last minute, stir in most of the feta to make the risotto wonderfully creamy.
Serve garnish with the remaining feta.