Roasted Cheesy Beetroot, Prawns & Feta Risotto

Name: Roasted Cheesy Beetroot, Prawns & Feta Risotto with Lemon & Baby Silverbeet
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Beetroot; 1 packet Walnuts; 2 Garlic; 1 Lemon; 1 packet Leek; 1 sachet Thyme; 1 packet Calrose Rice; 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Grated Parmesan Cheese; 1 packet Cow's Milk Feta; 1 Baby Silverbeet; 1 sachet Chilli Flakes; 200 g Peeled Prawns; 1 drizzle olive oil; 2 cup water; 20 g butter

with Lemon & Baby Silverbeet

Kajol KotechaUpdated on May 08, 2026

Get tasty recipes from just $6 per serving

Calories

1040 kcal

Protein

45.8g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Walnut
Milk
Crustaceans
Cashew
Pine nut
May contain traces of allergens

Brighten your table with this autumn-inspired beetroot risotto, rich in colour and earthy flavour. Roasted beetroot is paired with thyme and garlicky leek, then finished with Parmesan and tangy feta. Topped with crunchy walnuts and a squeeze of lemon, it’s a comforting yet vibrant vegetarian dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Beetroot

1 packet

Walnuts

(Contains: Walnut)

Garlic

Lemon

1 packet

Leek

1 sachet

Thyme

1 packet

Calrose Rice

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 packet

Cow's Milk Feta

(Contains: Milk May be present: Cashew, Pine nut)

Baby Silverbeet

1 sachet

Chilli Flakes

200 g

Peeled Prawns

(Contains: Crustaceans)

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)4370 kJ

Calories1040 kcal

Fat43.7 g

of which saturates21.7 g

Carbohydrate102 g

of which sugars24.5 g

Dietary Fibre15.2 g

Protein45.8 g

Sodium2770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Baking Dish

•Lid

•Medium Pan

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced.
Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
Peel beetroot and cut into 1cm chunks.
Cook beetroot in boiling water, over high heat, until easily pierced with a fork, 30-35 minutes.
Reserve a splash of water. Drain and return beetroot to saucepan. Mash and cover to keep warm.

TIP Cutting the beetroot very small helps it cook faster!

Meanwhile, roughly chop walnuts. Thinly slice garlic.
Zest lemon to get a pinch then slice into wedges.
Thinly slice leek.
Pick thyme leaves.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook leek and peeled prawns, stirring, until softened, and prawn is pink and starting to curl up, 3-4 minutes. In the last minute, cook garlic until fragrant.
Add risotto-style rice and stir to coat.
Add garlic & herb seasoning, thyme, lemon zest, vegetable stock powder and the water.
Bring to the boil, then remove from heat.

Transfer risotto to a large baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

Remove risotto from oven and stir through the beetroot, butter and Parmesan cheese.
Add a generous squeeze of lemon juice and the reserved beetroot water. Season to taste.

Divide fall roasted beetroot, prawn and lemon risotto between bowls.
Crumble over fetta cheese. Sprinkle over chopped walnuts and chilli flakes (if using).
Top with baby silverbeet and any remaining lemon wedges. Enjoy!