Tognini's

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

*Ingredients available from Togninis Milton.

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.