Beetroot risotto with asparagus and meredith feta

Ingredients
- 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
Method
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.
