Beetroot risotto with asparagus and meredith feta

  • Serves 4


  • 400g Ferron aborio rice – Vialone Nano (white packet)*
  • 5 g butter 
  • 1 teaspoon Maldon sea salt*
  • 120g Meredith sheep’s milk feta* 
  • 8 baby beetroots
  • 50ml Azienda EVOO* 
  • 1/2 cup white wine 
  • 800ml chicken stock*
  • 1 brown onion 
  • 2 bunches asparagus 
  • 200ml Beet It – organic beetroot juice*
  • 100gm grated parmesan cheese*
  • salt & pepper to taste
*Ingredients available from Togninis Milton.


Roast baby beetroot at 160 degrees C for 1 hour then peel + cut in half. Dice onion. Gently sauté onion in melted butter + olive oil – be careful not to brown- for 10 mins. Add arborio rice and stir thoroughly , coat the arborio rice and heat through. Deglaze the pan with white wine. Add stock gradually whilst stirring until rice is aldente- just cooked. Add beetroot juice and grated parmesan , season to taste. Either individually plate or arrange on a large platter. Top with steamed asparagus + crumbled feta.

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