Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beetroot and feta risotto. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Beetroot and Feta risotto is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Beetroot and Feta risotto is something which I’ve loved my whole life.
A super healthy risotto recipe made with beetroot and feta cheese. Cooked by professional chef Giovanni Malacrino, this quick and easy, authentic Italian. When the risotto is cooked, add the grated beetroot on the pan and mix.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook beetroot and feta risotto using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beetroot and Feta risotto:
- Get beetroot
- Take risotto rice
- Take vegetable stock
- Make ready onion
- Prepare garlic
- Prepare butter
- Prepare feta cheese
This dish is: gluten free ◦ low in fat. 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:
- 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!)
- Scoop out beetroot with slotted spoon and put aside. Keep the stock on a low simmer.
- Melt butter. Add finely chopped onion and garlic, fry on low heat until translucent.
- Add rice and beetroot to pan. Mix up well and fry for a minute or two.
- 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).
- 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.
- 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 for this special food beetroot and feta risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
