Delicious Beet and Feta Risotto Creamy Easy Flavorful Recipe
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Author:souzanfood
Total Time:45 minutes
Yield:4 servings 1x
Diet:Vegetarian
Description
Savor a creamy and flavorful Beet and Feta Risotto thats easy to make Perfect for any meal this recipe will impress your taste buds 155 chars
Ingredients
Scale
1 cup Arborio rice
2 medium beets, roasted and diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup feta cheese, crumbled
1/2 cup white wine
2 tablespoons olive oil
Salt and pepper to taste
Fresh dill or parsley for garnish
Instructions
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Once cooled, peel and dice into small chunks.
In a saucepan, warm the vegetable or chicken broth over low heat; keep it simmering throughout the cooking process.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and sauté for another minute until fragrant.
Stir in the Arborio rice, allowing it to toast slightly for about 2-3 minutes, stirring until the rice is coated in oil and has a slight translucent appearance.
Pour in the white wine and stir until it has mostly evaporated, scraping any bits off the bottom of the pan.
Add a ladleful of broth to the rice, stirring continuously until the liquid is absorbed. Continue to add broth one ladle at a time, allowing it to absorb before adding more, for about 18–20 minutes.
Once the rice is al dente and creamy, fold in the roasted beets and crumbled feta. Stir for about 2 minutes until the feta has softened slightly.
Adjust the seasoning with salt and freshly ground pepper as needed. Remove from heat and let sit for a minute.
Serve the risotto warm, garnished with fresh dill or parsley and additional feta if desired.
