Roasted Cheesy Beetroot, Chicken & Feta Risotto
with Lemon & Baby Silverbeet
- Walnut
- Milk
- 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.
Ingredients
2
Beetroot
1 packet
Walnuts
(Contains: Walnut)
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
(Contains: Milk)
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
1
Baby Silverbeet
1 sachet
Chilli Flakes
320 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
- 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.
- Cut chicken breast into 2cm chunks.
- Pick thyme leaves.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add leek, stirring, until softened, 4-5 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.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- 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, chicken 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!
