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£1.60/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Heat 1 tbsp oil in a medium high-sided casserole or heavy-based pan, then add the shallots and a little salt. Soften gently for 5 minutes.
Trim, quarter and thinly slice the beetroot. Toss in a large roasting tin with the whole garlic cloves, the remaining 1 tbsp oil and 100ml stock. Roast for 20 minutes, stirring once, until just tender and caramelising. Scatter with the walnuts and ½ the rosemary, then cook for 5 minutes more until the nuts are toasted.
Sizzle the arborio rice with the shallots for 2 minutes. Stir in the crushed garlic glove for 30 seconds, then add 500ml stock. Simmer rapidly for 5-7 minutes, stirring a couple of times, until the pan base starts to appear as you stir. Repeat with the remaining stock.
Stir in ¾ of the feta, cover and set aside for 5 minutes. Stir well to fully melt the cheese. The rice should be just al dente, creamy and flowing. Add a dash of water if needed and season to taste. Mix the dukkah and remaining rosemary. Plate up the rice, then top with the nutty beetroot, dukkah, the remaining feta and a drizzle of oil, if liked.
With its core flavours of feta and garlic, this rice is easily adapted. Try with grilled asparagus in the spring, and aubergines and tomatoes in summer. Use dill instead of rosemary, or pine nuts in place of walnuts. If your bunch of beets has some leaves, wash them, then roughly chop and fold into the pan with the feta.
Typical values per serving when made using specific products in recipe
Energy | 2,504kJ/ 597kcals |
---|---|
Fat | 23g |
Saturated Fat | 6.7g |
Carbohydrates | 76g |
Sugars | 17g |
Fibre | 7.7g |
Protein | 17g |
Salt | 1.4g |
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