Beetroot Risotto with Feta

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tbsp olive oil, plus extra to serve

1 onion, finely chopped

300g raw beetroot, grated

1 garlic clove, crushed

175g risotto rice

100ml white wine

600ml hot vegetable stock

50g grated parmesan or vegetarian alternative

½ lemon, zested and juiced

40g feta, crumbled

small handful of dill, to serve (optional)

Directions at bbcgoodfood.com

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