How To Make Beetroot Risotto with Feta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 2 beetroots, cooked and pureed
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
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Add arborio rice and stir well to coat with oil. Cook for 2 minutes.
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Pour in the white wine and cook until the liquid is absorbed.
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Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more.
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Stir in the beetroot puree and cook until rice is creamy and tender.
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Remove from heat and stir in the feta cheese. Season with salt and pepper to taste.
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Serve the beetroot risotto hot, garnished with fresh basil leaves.
Nutrition
- Calories : 322kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 11mg
- Sodium : 819mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 7g
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