Beetroot Risotto with Feta | Ruby Red & Creamy

Preheat the oven to 200 °C top/bottom heat. Thoroughly peel the fresh beetroots (preferably wearing kitchen gloves) and cut into approx. 1.5 cm cubes. Spread half of the cubes on a baking sheet lined with baking paper, drizzle with 1 tbsp olive oil, lightly salt, and roast in the preheated oven for about 25 minutes until soft and lightly caramelised.

Boil the remaining beetroots in a small pot with a little water for approx. 15 minutes until soft and then finely purée with a hand blender. Bring the vegetable broth to a boil in a separate pot and keep warm on the lowest setting. Peel and finely chop the onion and garlic. Pluck the thyme leaves from the sprigs.

In a wide pot, heat 2 tbsp olive oil and half of the butter. Sauté the chopped onion and garlic over medium heat until translucent. Add the risotto rice and sauté while stirring constantly for 1 to 2 minutes, until the rice grains shine translucently.