BEETROOT RISOTTO

Updated at: Thu, 17 Aug 2023 09:46:00 GMT

Step 1

Put the pumpkin and sunflower seeds in a small frying pan over a medium heat and toast for a couple of minutes until they begin to pop. Remove from the heat and keep to one side until later.

Step 2

Heat the olive oil in a wide, shallow frying pan over a medium heat, add the shallots and cook for about 5 minutes until softened.

Step 3

Pour the stock into a saucepan and set over a low heat to keep it warm.

Step 4

Add the rice and garlic granules to the shallots and stir to coat the rice in the oil, toasting the grains for about 1 minute.

Step 5

Stir half the grated beetroot into the rice in the risotto pan. Add the hot stock to the pan, a ladle at a time, letting each ladleful be absorbed by the rice before adding another, stirring and cooking for about 15 minutes until all the stock is used and the rice is cooked but still retains a little bite. The risotto should have a glossy, loose texture.

Step 6

Stir in the remaining beetroot, the lemon juice and the grated parmesan and adjust the seasoning if needed.

Step 7

Spoon onto plates or into a shallow bowls and dollop with the yoghurt, swirling it through the risotto a little with a spoon. Sprinkle with the feta, toasted seeds and chopped herbs to serve.

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