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Beetroot and Feta risotto

How to Making Recipes Beetroot and Feta risotto using 7 ingredients and 7 steps

Beetroot and Feta risotto - I found it very easy to make, and such a pretty meal to eat too. I used goats cheese instead of feta as I'm not very fond of feta cheese. Also, note that onions are mentioned in the instructions but not in the. 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. Recipe: Beetroot, Feta & Spelt Risotto.

Beetroot and Feta risotto

I used to find it rather intimidating, but now I love standing over the stove, gently stirring to make something delicious, elegant but comforting for dinner.

Beetroot and Feta risotto I had some great #seasonsupply beetroot so thought I'd add it to cheese and rice - perfect!

You can have Beetroot and Feta risotto using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients cook Beetroot and Feta risotto

  1. It's 500 g beetroot.
  2. Prepare 500 g risotto rice.
  3. You need 2 litres vegetable stock.
  4. Prepare 1 onion.
  5. Prepare 2 cloves garlic.
  6. Prepare 50 g butter.
  7. It's 300 g feta cheese.

Beetroot and Feta risotto instructions

  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..

Beetroot and Feta risotto - Spoon the risotto onto serving plates and crumble over the feta or goat's cheese. Scatter over the mint and pine nuts or walnuts and serve. Add the rice and cook for another minute. Add most of the beetroot, reserving one for Get every recipe from The Medicinal Chef by Dale Pinnock The sharp, salty, herby cheese goes brilliantly with the sweet, earthy deep flavours of the beetroot risotto. I'd say it was three adult portions, give or take. There was plenty of the yummy feta cheese topping. Beetroot Risotto with Feta and Walnuts. Thank you and good luck