Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, beetroot and feta risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Beetroot and Feta risotto is one of the most well liked of current trending foods on earth. It is easy, 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 entire life.
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.
To get started 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 cook that.
The ingredients needed to make Beetroot and Feta risotto:
- Take 500 g beetroot
- Take 500 g risotto rice
- Make ready 2 litres vegetable stock
- Prepare 1 onion
- Make ready 2 cloves garlic
- Get 50 g butter
- Make ready 300 g feta cheese
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.
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.
Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot. Toss the beetroot in the balsamic and scatter it over the tart, along with the onion, feta and thyme leaves. This beetroot tart with feta and thyme is a great vegetarian entertaining recipe. Serve this tart at your next dinner party.
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’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
