Beetroot and Feta risotto
Beetroot and Feta risotto

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, beetroot and feta risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Beetroot and Feta risotto is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Beetroot and Feta risotto is something which I’ve loved my entire life.

A super healthy risotto recipe made with beetroot and feta cheese. Cooked by professional chef Giovanni Malacrino, this quick and easy, authentic Italian. Beetroot, garden pea and feta risotto.

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

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

Place in a plate and top with feta cheese and fresh thyme. The Hairy Bikers' dazzlingly pink easy beetroot risotto is made with ready-cooked beetroot, so it takes no time at all. Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. Buy the ingredients for our Beetroot risotto with thyme and Parmesan recipe from Tesco today.

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.

Heat the oil in a shallow heavy-based pan. Add the rice and stir well until the grains are well coated and glistening. This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring, from BBC Good Food Magazine. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces.

So that’s going to wrap this up with this exceptional food beetroot and feta risotto recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!