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Red Beet and Pea Risotto With Mint and Feta

olive oil
1 large red onion, minced
2 garlic cloves, minced
1 cup (generous) arborio rice
3 medium cooked red beets, cubed
4 cups vegetable stock (from a cube or powder)
sea salt and black pepper
1¾ cups frozen garden peas
handful fresh mint, minced
¾ cup crumbled feta cheese

1. Heat a little olive oil in a pan, add the onion and garlic, and cook 4-5 minutes, or until onion is soft. Add rice and cook another minute. Add two of the beets.

2. Add the vegetable stock little by little, until the rice is soft and just tender, stirring frequently (can take up to 30 minutes). It should be fairly moist, but not too liquid. Season with salt and pepper.

3. When the rice is almost cooked, add the peas and mint and cook another 2-3 minutes.

4. Place remaining beet in a small food processor and process to a coarse purée. Add purée to the finished risotto, stir well, and serve on warmed plates. Sprinkle some feta over each one.

Serves 3. Analysis per serving: 381 calories, 9g protein, 4g fat (>1g saturated), 8g fiber, 75g carbohydrate, 413 mg sodium

Reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. (www.sterlingpublishing.com).
Photography by Martin Poole.

 

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