Everyday Meals

Tomato Risotto With Roasted Beetroot & Fetta


A tomato flavoured risotto served with roasted beetroot

Prep time:10 mins

Cook time:20 mins

Serves: 4


  • 8 baby beetroot, cleaned, scrubbed and halved
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 red onion, diced
  • 1 cup Arborio rice
  • 50g thinly sliced pancetta, diced
  • 1/3 cup Leggo’s Tomato Paste
  • ½ cup white wine
  • 4 cups boiling chicken stock
  • 30g butter
  • 80g soft fetta cheese, crumbled


Step 1

Toss beetroot in 1 tablespoon oil and place in a shallow baking dish. Season to taste. Bake in a preheated oven at 190°C for 15-20 minutes.

Step 2

Meanwhile, heat 2 tablespoons of remaining oil in a large saucepan over medium high heat. Add garlic, onion, Arborio rice and pancetta, cook for 1-2 minutes, stirring continuously.

Step 3

Stir in Leggo’s Tomato Paste and wine, cook for a further 1 minute. Add boiling stock, 1 cup at a time, allowing each addition to be absorbed before adding the next one. Reduce heat and simmer for 15 minutes, stirring occasionally. Serve the risotto topped with roasted beetroot and crumbled fetta cheese.

Tasty Tip!

Soft goat cheese can also be used instead of the fetta cheese.

Tomato Risotto With Roasted Beetroot  Fetta
Average user rating:
  • 5

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