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Beetroot risotto with feta cheese

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Ingredients for 2 servings:

  • 160 g rice (risotto)
  • 500 ml vegetable stock
  • 1 beetroot, pre-cooked
  • 60 g feta cheese (sheep)
  • 1 tbsp oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the rice in oil for 1 minute, then deglaze with just enough vegetable stock, stirring occasionally. After about 15 minutes of cooking time, add the coarsely grated or very finely chopped beets, adding more vegetable stock if necessary. Once the rice is cooked, arrange on plates and serve with crumbled feta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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