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Main

Beetroot Risotto with Violife Greek White

This vibrant and enticing dish is a celebration of rich flavours and exquisite textures.

Indulge your senses with our delectable Beetroot Risotto with Feta.

  • Cooking time30 minutes
  • Preparation time15 minutes
  • Servings10 portions
recipe image Beetroot Risotto with Violife Greek White
Medium
Medium
  • 500 g beetroot, grated
  • 300 g fennel, finely chopped
  • 300 g fennel, cut into wedges
  • 3 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 sticks celery, finely chopped
  • 500 g risotto rice
  • 200 ml white wine
  • 2 l liquid vegetable stock
  • 2 tbsp olive oil
  • 100 g Flora Plant B+tter Unsalted for risotto
  • 50 g Flora Plant B+tter Unsalted for pan frying
  • 2 x 400 g Violife Greek White Block
  • 20 g fresh dill
  • 1 lemon, zest and juice
  • 100 g Violife Prosociano
  • Freshly ground black pepper and sea salt
  1. Cut half the fennel into slim wedges and pan fry in 50g of Flora Plant B+tter Unsalted until caramelised on both sides in a pan.
  2. Heat the olive oil and Flora Plant B+tter Unsalted in a heavy pan, add the shallots and soften, then add the rice and cook until it starts to look translucent. Add the fennel, celery, beetroot and garlic to the pan and stir through.
  3. Add in the white wine and cook for a few minutes, before adding 500ml of the stock and stir continuously until the stock has been absorbed.
  4. Continue adding the remaining stock one ladle at a time, stirring continuously until the stock is fully absorbed and the rice is al dente.
  5. Add lemon juice, zest, salt, and pepper to taste.
  6. Add half the grated Violife Prosociano into the risotto and grate the other half on top.
  7. Serve with wedges of caramelised fennel, sprigs of dill, more lemon zest and crumble Violife Greek White Block on top.
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