Yum, Healthy and mostly Fast Recipes

This is a mish-up of a few of my favourite risotto recipes. You can used pre-cooked beets or just throw fresh beetroot into the oven and cook until tender. After that, you add a few more ingredients then let it simmer away with no stirring. Bonus is the brown rice so extra nutrients...tick! Ingredients serves 4 takes 45 minutes to cook risotto but no stirring required 4-6 medium/large beetroots, scrubbed and diced into 2cm pieces extra virgin olive oil 1 large brown onion, peeled & roughly chopped 4-6 garlic gloves, peeled and roughly chopped 1 cup medium grain brown rice (I use a mix of wild, brown & black rice) 2 cups vegetable stock 1/ 2 block feta, crumbled or parmesan cheese, finely grated 1 small lemon, zested - optional but helps break through richness  fresh picked thyme leaves and/or chopped parsely, to garnish Method Heat oven to 180C Dice beetroot into 2cm pieces and throw into a baking dish with seasoning & generous amounts of olive oil.