Savoury recipes

The Beetroot and Feta Risotto

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

The recipe

This recipe serves 4.

Preparation time: about 45 minutes.

Ingredients 

  • 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

Instructions

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.

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