Recipe of Quick Beetroot and Feta risotto

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, beetroot and feta risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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. This beautifully coloured risotto is quick, simple and tasty.

Beetroot and Feta risotto is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Beetroot and Feta risotto is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Get 500 g risotto rice
3. Get 2 litres vegetable stock
4. Take 1 onion
5. Make ready 2 cloves garlic
6. Prepare 50 g butter
7. Take 300 g feta cheese

Place in a plate and top with feta cheese and fresh thyme. Buy the ingredients for our Beetroot risotto with thyme and Parmesan recipe from Tesco today. Heat the oil in a shallow heavy-based pan. Add the rice and stir well until the grains are well coated and glistening.

Instructions 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. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. This one is a classic flavour combination: Rocket (Arugula) with Beetroot, Feta, Walnut and a Honey Balsamic Dressing. It's often made with The slightly peppery flavour of the rocket lettuce matches so well with the sweetness of beetroot, the creamy tang of the feta and warm crunch of the walnut.

So that is going to wrap it up for this special food beetroot and feta risotto recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!