Beetroot Risotto Recipe With Feta & Pumpkin Seeds

Toast the pumpkin seeds in a large, deep, high-sided frying pan set over a medium heat until starting to pop. Tip into a small bowl and set aside until later.

Finely chop the onion. Scrape into the same frying pan. Add a splash of olive oil along with a pinch of salt, cook set over a medium heat, stirring occasionally for 8-10 mins until soft.

Add the risotto rice, stir so that every grain gets coated in the onion oil, and toast in the pan for a minute. Pour in the white wine. Cook, stirring until the white wine has bubbled away, then add a ladleful of hot stock.

Stir the rice regularly once the stock has been added, cooking until the liquid has been absorbed, then add a ladleful more.

Keep cooking the risotto in this way for around 20-25 mins until the rice is tender, with a slight bite, and is a creamy, soupy consistency.

Meanwhile, cut half the beetroot into bite-sized pieces around 2cm big and put the remaining beetroot into a powerful blender (a smoothie maker or stick blender works well here) with 100ml of the stock, the vinegar and some seasoning. Blitz until completely smooth.

Once the rice is cooked, add the cut-up beetroot, along with the beetroot sauce.

Finely grate in all the Parmesan. Stir until all the cheese has melted, then season to taste (you’ll be topping with feta so go easy on the salt).

Spoon the risotto into bowls, crumble over the feta, drizzle with a little olive oil, then top with the toasted pumpkin seeds and za’atar, if using. Unreal.