Golden Beetroot Bulgur Wheat Risotto with Spinach, Walnuts and Fresh Thyme

With a sweet, mellow flavour and beautifully rich colour, beetroot is the star of this dish. Brimming with anti-inflammatory chemicals, beetroot is a fantastic ingredient to get into your diet. We have paired it with spinach, walnuts and fragrant thyme for a delicious bulgur wheat-based risotto. This veggie dish is guaranteed to wow!

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric

Imperial

250 g 8.8 oz beetrootfinely sliced (golden or regular variety)
100 g 3.5 oz white onionfinely diced
120 g 4.2 oz bulgur wheat
3 tbsp 3 tbsp extra virgin olive oil
5 g 0.2 oz thymeleaves picked
100 g 3.5 oz baby spinach
150 g 5.3 oz peas (frozen)thawed (or fresh)
2 tbsp 2 tbsp crème fraîcheor plant-based alternative
30 g 1.1 oz parmesan cheeseor plant-based alternative
40 g 1.4 oz walnutscrumbled
500-550 ml 16.9-18.6 fl oz vegetable stock
1 1 lemonzest and juice

Gather your ingredients and preheat the oven to 220°C/200°C fan/gas mark 7.

Place the beetroot onto a large baking tray. Drizzle with half the oil and season with salt and pepper. Roast on the top shelf until tender and golden, 15-20 mins. Turn halfway through cooking.

Meanwhile, heat the remaining oil in a large saucepan on medium heat. Sauté the onion for 2-3 mins then stir in the bulgur and lemon juice for another minute. Reduce the heat to medium-low and pour in the stock, a ladle at a time. Keep adding the stock to the pan and stirring, allowing each addition to fully absorb before adding more. This will take 13 to 15 mins.