Beetroot and Feta risotto
Beetroot and Feta risotto

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, beetroot and feta risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Beetroot, garden pea and feta risotto. This beautifully coloured risotto is quick, simple and tasty. For extra flavour, use a good-quality fresh stock and serve with a handful of rocket leaves and a balsamic dressing. This dish is: gluten free ◦ low in fat.

Beetroot and Feta risotto is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Beetroot and Feta risotto is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. 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. Make ready beetroot
  2. Take risotto rice
  3. Make ready vegetable stock
  4. Take onion
  5. Get garlic
  6. Make ready butter
  7. Get feta cheese

A colourful twist on a basic risotto in the Cuisine Companion. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top. Buy the ingredients for our Beetroot risotto with thyme and Parmesan recipe from Tesco today. Heat the oil in a shallow heavy-based pan.

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.

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. 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 this up with this exceptional food beetroot and feta risotto recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!