Beetroot risotto with salmon recipe

Ingredients

• 2½ small beetroots
• 3 cups (750 ml) reduced-salt vegetable stock
• Oil spray
• ½ small onion, finely chopped
• 1 garlic clove, crushed
• 120 g arborio rice
• 2 teaspoons fresh thyme leaves
• 2 × 85 g salmon fillets, skin removed and deboned
• 1 large handful rocket leaves
• 60 g reduced-salt low-fat feta cheese, crumbled
• 2 tablespoons chopped fresh parsley

1. Preheat the oven to 180°C (160°C fan/gas 4).
2. Wrap the beetroot in foil with 4 teaspoons of water (this helps the beetroot to steam). Place in a small roasting pan and bake in the oven for 30–40 minutes or until tender. Test the beetroot with a skewer – it is cooked if a skewer pierces the flesh easily. Set aside to cool. When cool enough to handle, peel and dice into cubes. To save time, the beetroot can be roasted the night before and stored in an airtight container in the refrigerator.
3. Heat the stock in a medium saucepan over medium heat.
4. Heat a saucepan over medium heat and spray lightly with oil spray. Add the onion and garlic and cook for 5 minutes or until the onion is soft and translucent, stirring occasionally. Add the rice and thyme and cook for 3–4 minutes or until lightly toasted and fragrant, stirring constantly. Pour one-quarter of the warmed stock into the pan containing the rice and cook until most of the stock has been absorbed, stirring constantly.
5. Add the stock a ladleful at a time and allow the liquid to be absorbed before adding the next ladleful, stirring constantly. Cook for 20–25 minutes or until all the stock has been used and the rice is cooked but still al dente. If all the stock is used and the rice is not ready, add ¼ cup (60 ml) of hot water at time until cooked.
6. Meanwhile, heat a medium non-stick frying pan over medium heat and spray lightly with oil spray. Add the salmon and cook for 5–6 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes. Cut into thick slices.
7. Stir the beetroot and rocket through the risotto. Cook until the beetroot is heated through and the rocket has wilted, stirring constantly.
8. To serve, place the risotto in two serving bowls and top with the salmon. Sprinkle over the feta and parsley.