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.
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!
Tried this recipe?Let us know how it was!