Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, beetroot and feta risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Beetroot and Feta risotto is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Beetroot and Feta risotto is something that I’ve loved my entire life. They’re nice and they look fantastic.
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 prepare a few ingredients. 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:
- Take 500 g beetroot
- Take 500 g risotto rice
- Get 2 litres vegetable stock
- Make ready 1 onion
- Make ready 2 cloves garlic
- Get 50 g butter
- Take 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.
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. 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 is going to wrap it up with this exceptional food beetroot and feta risotto recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
