Beetroot and Feta risotto
Beetroot and Feta risotto

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, beetroot and feta risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beetroot Risotto with Feta and Walnuts. I found it very easy to make, and such a pretty meal to eat too. I used goats cheese instead of feta as I'm not very fond of feta cheese.

Beetroot and Feta risotto is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Beetroot and Feta risotto is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have beetroot and feta risotto using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot and Feta risotto:
  1. Prepare 500 g beetroot
  2. Take 500 g risotto rice
  3. Take 2 litres vegetable stock
  4. Prepare 1 onion
  5. Get 2 cloves garlic
  6. Take 50 g butter
  7. Make ready 300 g feta cheese

Scatter over the mint and pine nuts or walnuts and serve. Bring the stock to the boil then set aside. Beetroot risotto with feta and walnuts. Cook the pasta following the instructions on the packet.

Steps to make Beetroot and Feta risotto:
  1. Wash, peel and chop beetroot. Boil in vegetable stock for 20-30 minutes until starting to get tender. (I forgot to chop mine until after - very messy!)
  2. Scoop out beetroot with slotted spoon and put aside. Keep the stock on a low simmer.
  3. Melt butter. Add finely chopped onion and garlic, fry on low heat until translucent.
  4. Add rice and beetroot to pan. Mix up well and fry for a minute or two.
  5. Add stock a ladle at a time. Wait until stock has been absorbed before adding more. Keep stirring and adding stock until risotto is creamy (~30mins).
  6. Once the rice tastes nice (soft with a little bite), stir in most of the feta. Hold back a handful for serving. Cook until feta starts to melt.
  7. Serve with handful of feta on top.

Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top. Reduce heat to low and gently simmer. Meanwhile, peel beets, then coarsely shred using a food processor fitted. Add the rice and cook for another minute.

So that is going to wrap this up with this exceptional food beetroot and feta risotto recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!