Gluten free      Vegetarian

Serving size: 350g

Serves: 7

Per serve: 1660kJ | 15g protein | 15g fat | 49g carbs | 2g fibre


  • 1.5 L of vegetable stock

  • 1 large beetroot, peeled and grated

  • 1 small brown onion, peeled and chopped into 4 pieces

  • 2 celery sticks, trimmed and chopped in half

  • 400g of Arborio risotto rice

  • 75 mL of dry white whine

  • 1 tsp of butter

  • 2 cloves of garlic

  • Salt and pepper to season

  • 1 tbs of olive oil

  • 100g of parmesan cheese

  • 100g of feta

  • 100 g of walnuts

  • 1 handful of rocket leaves


  1. Heat the stock in a saucepan and keep it on a low simmer.

  2. Add the celery, onion and garlic to a food processor and blend until finely chopped. In a large pot with a wide base heat the olive oil, celery, garlic and onion on a low heat for 5 minutes.

  3. Turn the heat up high and add the rice. Give it a good stir before adding the white wine. Keep stirring until the liquid has cooked into the rice.

  4. Turn the heat down to a simmer and keep add ladles of stock 1 at a time, stirring the rice, allowing each ladle to be absorbed before adding the next. You generally know to add more stock when the rice starts to hold to the pan. 

  5. After 15 minutes add the beetroot. Carry on adding stock to the rice until it is soft, this will take about 30 minutes.

  6. Take the risotto off the heat and add the butter and parmesan. Give it a good stir. Leave it to rest for 3 minutes with a lid on to allow the rice to rest.

  7. Serve the risotto topped with rocket leaves, walnuts and feta.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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