Beetroot risotto? I was also a bit dubious at first, but it’s actually delicious and it’s actually a nice change from the typical mushroom recipe! My six-year-old niece absolutely loved it, who doesn’t like to eat pink food really?
Also, on top of being very cute, beetroot has many health benefits:
- Improves blood pressure
- Prevents heart disease
- Improves stamina and endurance performance
- Boosts brain function
- Detoxifies the body and clean the blood
- Helps fight chronic diseases
- Improves digestion
- Helps with sugar cravings
This recipe serves 4.
Preparation time: about 45 minutes.
- Beetroot – cooked – , 600g
- Risotto rice, 300g
- Feta cheese, 200g
- Vegetable broth, 1000ml
- Shallot, 2 big
- Walnuts, 40g
- Mint, a handful
- Lamb’s lettuce (also called corn salad) or any other kind of lettuce, 100g
- Salt, pepper
- Olive oil
To begin with, have all your ingredients ready and set them aside separately – it’ll save some trouble. When you make risotto, you need to stir continuously so your hands are busy pretty much all the time:
- toast the walnuts
- chop the shallots
- crumble the feta cheese
- grate the beetroot
- finely chop the mint
Don’t forget to cook the beetroot if that’s not done yet.
Now, you can start the cooking process. Fry the shallots in a little olive oil for about two minutes. Then, add the risotto rice and stir until it gets translucent.
Add 1/4 of the broth, cook over a medium heat and keep stirring until all the stock is absorbed. Then add another 1/4, stir continuously until the broth is absorbed again. Repeat the procedure until there is no broth left. Make sure you keep stirring the whole time so you get a nice creamy texture.
It should take about 25-30 minutes. If you see that the rice isn’t cooked enough, you can add some more water.
When the rice is about to be ready, add the grated beetroot and cook for another 5 minutes. Then, add 2/3 of the feta cheese and stir until it has totally melted, salt and pepper to taste.
Display the plates, add a handful of lettuce, and serve the risotto on top. Then, add the walnuts, the rest of the feta cheese and the mint.
Share with your loved ones, it’ll taste better.