Beetroot & Persian Fetta Risotto

Ingredients:

• 1 x cup arborio rice

• 500ml liquid vegetable stock

• 8 - 10 mushrooms finely sliced

• 1 x brown onion finely chopped

• 2 x cloves garlic

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and pepper to taste

• Persian fetta to taste

• Fresh Parsley to taste

• 1 Tub of Chris’ Deli Beetroot & Feta Pesto

Method:

1. Finely chop garlic

2. Place garlic and onion in pan on high heat, with olive oil and saute for 2 - 3 minutes

3. Add butter and mushrooms to pan and continue to saute

4. Reduce heat and add arborio rice and 1 cup of stock to pan

5. Continuously stir until stock begins to reduce

6. Add in container of Chris’ Deli Beetroot Feta Pesto to the pan and another cup of vegetable stock

7. Continue to stir, slowly adding more and more stock as it reduces until all stock is finished

8. Once rice is soft enough and cooked through, remove risotto from pan and plate up

9. Top with pieces of persian fetta, sprinkle salt and pepper on top to taste

10. Sprinkle fresh parsley on top if desired

11. Enjoy!