Beetroot and pea risotto with mint and feta

Beetroot and mint may sound a bit like chalk and cheese, but trust me, it really works!

The freshness of the mint brings the earthy beetroot to life.

The medicinal properties of this dish are outstanding, too.

INGREDIENTS

olive oil, for cooking

1 large red onion, finely chopped

2 garlic cloves, finely chopped

250g arborio risotto rice

300g beetroot, cooked and cubed

1 litre vegetable stock, hot

200g frozen garden peas

handful fresh mint, finely chopped

200g feta cheese

sea salt

black pepper

METHOD

Heat a little olive oil in a pan, add the onion and garlic and cook for 4–5 minutes, or until the onion is soft. Add the rice and cook for another minute. Add most of the beetroot, reserving one for later.

Add the vegetable stock little by little, until the rice is soft and just tender, stirring frequently (this can take up to 30 minutes). It should be fairly moist, but not too liquid. Season with salt and pepper.

When the rice is almost cooked, add the peas and mint and cook for another 2–3 minutes.

Place the remaining beetroot in a small food processor and process to a coarse purée. Add the purée to the finished risotto, stir well and serve on warmed plates. Crumble some feta over each one.

GOOD FOR

Digestive system: Bloating, Constipation, Crohn’s disease

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