Beetroot and Feta Risotto Recipe

Looking for a creamy, hearty, and colorful dish that’s both nutritious and satisfying? Beetroot and Feta Risotto is the perfect combination of rich, earthy flavors and vibrant colors, making it a standout meal for any occasion.

The natural sweetness of roasted beets pairs beautifully with the tangy, creamy feta cheese, while the risotto provides a comforting, velvety texture. This dish is not only a treat for the eyes but also for the taste buds, with each spoonful delivering layers of flavor.

Whether you’re serving it as a main dish or a side, this beetroot and feta risotto will surely impress your guests or make for a comforting weeknight dinner.

It’s easy to make, packed with nutrients, and a wonderful way to enjoy seasonal vegetables in a deliciously indulgent way.

Ingredients

How to Make

1. Prepare the Beets:
   If using raw beets, wrap them in foil and roast them at 400°F (200°C) for 45-60 minutes, until tender. Let them cool, then peel and dice them into small cubes. If using pre-cooked beets, simply peel and chop them.
2. Prepare the Broth:
   In a small saucepan, heat the vegetable broth and keep it warm over low heat.
3. Cook the Onion and Garlic:
   In a large pan or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Cook the Rice:
   Add the Arborio rice to the pan, stirring constantly for 1-2 minutes, until the rice becomes lightly toasted. If using wine, pour it in now and let it cook off for 1-2 minutes.
5. Add the Broth Gradually:
   Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir constantly and let the liquid absorb before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Add the Beets and Cheeses:
   Once the rice is cooked, gently stir in the roasted beets, crumbled feta, and grated Parmesan. Adjust the seasoning with salt and pepper to taste. If you’d like a bit more brightness, squeeze in some fresh lemon juice.
7. Finish and Serve:
   Remove the risotto from the heat and let it sit for a minute to allow the flavors to meld. Serve immediately, garnished with fresh parsley and extra feta if desired.

Variations

How to Serve

Beetroot and Feta Risotto can be enjoyed on its own or paired with a variety of sides:

• Green Salad: A light green salad with a tangy vinaigrette would complement the richness of the risotto.
• Grilled Vegetables: Serve with grilled vegetables like zucchini, asparagus, or bell peppers for extra color and flavor.
• Crusty Bread: A warm, crusty baguette or sourdough would be perfect for mopping up any leftover risotto.

FAQs

1. Can I make the risotto ahead of time?
Risotto is best served fresh for the creamiest texture, but you can prepare it ahead and store it in the fridge for up to 2 days. To reheat, add a little extra broth or water to loosen it up and warm it over low heat.

2. Can I use other grains instead of Arborio rice?
Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. However, you can substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano for a similar result.

3. Can I use canned beets instead of roasted?
Yes, you can use canned beets, but make sure to drain and rinse them well. Fresh roasted beets have a deeper, sweeter flavor, but canned beets can still work well in this dish.

4. How can I make the risotto richer?
For a richer, creamier risotto, stir in a splash of heavy cream or a bit more butter at the end of cooking. This will add extra indulgence without compromising the flavor.

Conclusion

Beetroot and Feta Risotto is a perfect combination of comforting textures, vibrant colors, and rich flavors. This dish is not only healthy and satisfying but also elegant enough for special occasions.

The earthy sweetness of roasted beets paired with tangy feta and the creamy risotto creates a harmonious balance that will leave you craving more. Whether you’re making it for a cozy dinner at home or serving it to guests, this recipe is sure to be a hit.

It’s a dish that’s as beautiful as it is delicious, and it will quickly become a favorite in your recipe collection.

Beetroot and Feta Risotto Recipe

Beetroot and Feta Risotto is the perfect combination of rich, earthy flavors and vibrant colors, making it a standout meal for any occasion. The natural sweetness of roasted beets pairs beautifully with the tangy, creamy feta cheese, while the risotto provides a comforting, velvety texture. 

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Ingredients

  

• 1 cup Arborio rice
• 2 medium beets roasted and peeled (or pre-cooked beets)
• 1 small onion finely chopped
• 2 cloves garlic minced
• 4 cups vegetable broth low-sodium
• 1 cup dry white wine optional
• 1 tbsp olive oil
• 1 tbsp butter
• ½ cup crumbled feta cheese
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley chopped
• Salt and pepper to taste
• Fresh lemon juice optional

Instructions

 

• Prepare the Beets:
• Roast the beets at 400°F (200°C) for 45-60 minutes until tender. Let cool, then peel and dice. Alternatively, use pre-cooked beets.
• Prepare the Broth:
• Heat the vegetable broth in a saucepan and keep warm over low heat.
• Cook the Onion and Garlic:
• In a large pan, heat olive oil and butter over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for 1-2 minutes until fragrant.
• Cook the Rice:
• Stir in Arborio rice and cook for 1-2 minutes. Add wine (if using) and let it cook off. Begin adding warm broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is tender, about 18-20 minutes.
• Add Beets and Cheeses:
• Stir in roasted beets, crumbled feta, and Parmesan. Season with salt and pepper. Add lemon juice for extra brightness.
• Finish and Serve:
• Let risotto sit for a minute. Serve immediately, garnished with parsley and extra feta if desired. Enjoy!

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