Steps
- Heat 2 tablespoons of olive oil in a large saucepan over low-medium heat. Add 1 finely chopped onion and 300g of grated raw beets. Cook for 15 minutes.
- Add 1 crushed garlic clove and cook for 1 minute. Stir in 175g of risotto rice and cook for 2 minutes.
- Pour in 100ml of white wine and bring to a simmer. Add half of 600ml of hot vegetable broth, stirring until absorbed.
- Add the remaining broth a ladleful at a time, stirring until each addition is absorbed and the rice is al dente.
- Stir in 50g of grated Parmesan and the juice of ½ lemon, reserving the zest. Loosen with a little more broth if needed and season with salt and pepper.
- Toss 40g of crumbled feta with the reserved lemon zest. Spoon over the risotto and drizzle with a little olive oil.