Back

Beetroot risotto feta

Time
40 minutes
Servings
4

Risottos are so tasty and easy to fill with veggies! We love adding beets to ours — both chopped and their juice — for a creamy, colorful dish.

Want to make it even better? Top it with almonds, feta, and some sautéed mushrooms like shiitake or oyster. It’s a great way to pack in more flavor and vegetables!

lets get
cooking

Ingredients
  • 1 shallot
  • 500 grams of cooked beets
  • 50 grams of butter
  • 2 sprigs of fresh thyme
  • 300 grams of risotto rice
  • 700 – 800 ml vegetable broth
  • 100 grams of Pecorino cheese
  • For garnish: slivered almonds
  • Fresh thyme
  • Crumbled feta
Contributor
Profile picture
JoorKitchen
Preparation
  • Finely chop the shallot.
  • Dice the beets and save any juice that comes out, including the juice from the packaging. Add this juice to the broth.
  • Heat butter in a sauté pan with a thick bottom. Sauté the shallot in it. Then add the fresh thyme and risotto rice and stir for a minute. Keep the heat low to medium-high.
  • Add the beet cubes and a few tablespoons of broth and stir until the broth is completely absorbed. Continue to add a few tablespoons of broth at a time, stirring until the liquid is absorbed. Keep going until the risotto is al dente or the broth is used up. Let the risotto sit briefly. Remove the thyme sprigs.
  • Grate the Pecorino over the risotto and mix it through.
  • Garnish the risotto with almonds, fresh thyme leaves, and feta. Serve immediately.
Contributor
Profile picture
JoorKitchen