Beet Risotto With Feta Recipe

I gotta say, ever since I tried mixing roasted beets with creamy feta and that toasty Arborio rice, I’ve been hooked on this kind of twist on risotto because it’s like a totally cozy, flavor-packed hug in a bowl that makes even a lazy day feel kinda epic.

I love beet risotto with feta. Roasted beets, Arborio rice, chopped onion, garlic and white wine simmered in warm vegetable broth makes a dish rich in fibre and vitamins.

I think the crumbled feta and optional butter gives it a tangy creaminess that’s simply unbeatable.

Ingredients

• Beets offer rich fiber, antioxidants and a natural sweetness that really uplifts the dish.
• Arborio rice is starchy and creates that creamy texture that makes risotto so comforting.
• Yellow onions provide subtle sweetness and depth adding a yummy base for the flavors.
• Garlic brings a bold, savory kick and some healthy benefits to the tasty mix.
• Feta cheese adds tangy saltiness and creamy notes while tossing in a bit of protein.
• Olive oil rounds out the dish with smooth, healthy richness and enhances the aromas.

Ingredient Quantities

• 3 medium beets (about 1 lb), roasted and diced
• 1 cup Arborio rice
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup crumbled feta cheese
• 1 tbsp butter (optional)

How to Make this

1. Warm the vegetable broth in a small saucepan over medium low heat so it’s ready to use later.

2. In a large deep skillet or pot, heat the olive oil (and butter if you want) over medium heat. Add the chopped yellow onion and cook it until it’s soft and a bit translucent.

3. Stir in the minced garlic and cook for about 1 more minute until you start smellin’ that nice aroma.

4. Add the Arborio rice to the onions and garlic and toast it for about 1 minute, stirring constantly so the rice gets nicely coated.

5. Pour in the dry white wine and cook, stirring, until the liquid is mostly absorbed by the rice.

6. Begin adding the warm vegetable broth one ladle (or about 1/2 cup) at a time, stirring often so the rice absorbs the liquid gradually. Let each addition be almost fully absorbed before adding more.

7. Stir in the roasted and diced beets once about half of the broth has been added, mix it well with the rice.

8. Continue adding the remaining broth, stirring constantly, until the rice is cooked through but still has a slight bite and the risotto is creamy.

9. Turn off the heat and gently fold in the crumbled feta cheese. Taste and add salt and freshly ground black pepper as needed, then serve immediately while it’s warm and creamy.

Equipment Needed

1. Small saucepan for warming the vegetable broth
2. Large deep skillet or pot for cooking the onions and toasting the Arborio rice
3. Measuring cup to measure out the white wine and broth
4. Ladle to add the broth gradually to the rice
5. Wooden spoon for stirring the risotto constantly
6. Knife and cutting board for chopping the yellow onion, mincing garlic, and dicing the beets

FAQ

• Q: How long do I need to roast the beets?
  A: Just about 45-60 minutes at 400°F until they’re tender. If you’re in a hurry, you can microwave them too.
• Q: Can I substitute red wine for white?
  A: You could, but white wine keeps the flavors light and helps bring out the beet sweetness better. If you use red, it might change the taste a bit.
• Q: Can I use chicken broth instead of vegetable broth?
  A: Yes, you can use chicken broth but it will add a different flavor. The recipe really shines with vegetable broth though if you want to keep it vegetarian.
• Q: When is the risotto done?
  A: It should be creamy and the rice al dente. Give it a taste towards the end, it usually takes about 18-20 minutes.
• Q: Can I add other veggies or proteins?
  A: Sure you can! Toss in some spinach, goat cheese or even some cooked sausage if you’re feeling adventurous.

Beet Risotto With Feta Recipe Substitutions and Variations

• Arborio Rice: Try using Carnaroli or even Vialone Nano for that classic risotto creaminess.
• Dry White Wine: You can replace it with extra vegetable broth mixed with a squirt of lemon juice to add a bit of acidity.
• Feta Cheese: If you’re not into feta, a mild goat cheese or even crumbled ricotta salata works pretty good.
• Yellow Onion: Shallots can be a neat alternative if you want a milder, sweeter flavor.

Pro Tips

1. One pro tip is to add the broth slowly, like one ladle at a time, and stir constantly. This helps the rice cook evenly and turns it all creamy and yummy. Don’t rush this part even if you’re in a hurry.

2. Using a dry white wine is key for a nice kick in flavor. If you dont have that kind of wine, try using a bit extra broth instead. It might not give you the same tang, but it works in a pinch.

3. Another trick is that you can add a dollop of butter along with the olive oil at the start. It helps give the dish an extra rich touch, just be careful not to use too much or it might overpower the beets.

4. Lastly, make sure to warm your vegetable broth beforehand on a low heat. This keeps the temperature steady which is really important for the rice to absorb the flavors evenly and not cook too quickly. Enjoy experimenting with your risotto!