The forbidden green rice is a short grain variety infused with bamboo extract. The bamboo extract gives the grain a subtle stickiness when cooked, which makes it one of the best to use in risottos! So we straight to work in developing an eye catching and palate pleasing recipe. Walnuts, fetta, roasted beets, these are some of our favourite things. These ingredients have excellent contrasting textures in the risotto, that makes it moreish and down right delish, but don't take our word for it, try this easy risotto recipe today!
Serves: 2-4 | Prep Time: 25 mins | Cooking Time: 40 mins
- 4 medium beetroots,
- 2 tablespoons butter
- 2 cups of Forbidden green rice
- 2 litres vegetable stock
- 200g walnuts
- 200g Persian fetta
- salt and pepper to taste
- Peel and cut beetroots into small pieces and roast at 180.c with thyme and oil, wrapped in foil for 40 minutes.
- Melt butter in a saute pan over medium heat. Add rice and saute until the grains begin to become opaque in places. This is harder to see in the green rice because the grains are already so dark.
- Add two cups of the vegetable stock and stir to combine. Allow to cook until the rice has soaked up most of the liquid before adding more stock.
- Continue to add vegetable stock, one cup at the time, until the green rice becomes al dente.
- At this point, taste for seasoning. Add salt and pepper to taste.
- Once the rice reaches the al dente point (soft, but still slightly toothy in the center of the grain), take it off the heat.
- Add to bowl and toss through chopped beetroot and the majority of the walnuts.
- Crumble some Persian fetta over the top and scatter with mint leaves and remaining walnuts.
The Forbidden Foods Team!
Credits: Chef - Melissa Rajic | Styling - Sarah Egan | Photographer - An Architect Photographed My Undies & Timothy Treasure