Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, beetroot and feta risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Beetroot and Feta risotto is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Beetroot and Feta risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Prepare 500 g beetroot
- Prepare 500 g risotto rice
- Prepare 2 litres vegetable stock
- Get 1 onion
- Take 2 cloves garlic
- Get 50 g butter
- Get 300 g 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.
Instructions 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. Download Beetroot risotto stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This is what gives risotto a creamy consistency. Once all the stock is added, taste the rice to see if it is al dente (slightly firm).
So that’s going to wrap it up for this exceptional food beetroot and feta risotto recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
