A Feast for the Senses: Beetroot Risotto with Feta
An Italian Classic Meets Vibrant Beetroot
Risotto is one of the most refined and versatile dishes in Northern Italian cuisine. The secret to its perfect texture? A delicate balance between creamy consistency and al dente rice. The foundation of any risotto is a special type of medium-grain rice, which releases starch during cooking, creating its signature velvety texture. Only through the combination of high-quality ingredients does risotto develop its full depth of flavor.
This beetroot risotto with feta cheese is not only visually stunning, but it also offers an incredible taste experience. The earthy sweetness of beetroot meets the bright acidity of white wine, the smooth creaminess of risotto rice, and the tangy, crumbly feta. Whether served as an elegant main dish or a sophisticated side, this risotto is sure to impress.
Beetroot, also known as red beet, garden beet, table beet, or simply beet, is a root vegetable with a striking deep red-purple color. In some regions, it is also called beet (USA & Canada), beetroot (UK, Australia, New Zealand), or Rote Bete (Germany, Austria, Switzerland). It belongs to the Beta vulgaris family and is closely related to Swiss chard and sugar beet.
Nutritional Benefits of Beetroot
Beetroot is packed with essential nutrients and is often considered a superfood due to its numerous health benefits:
- Rich in vitamins & minerals – High in vitamin C, folate, potassium, and iron
- Supports heart health – Contains nitrates that help lower blood pressure
- Boosts endurance & athletic performance – Nitrates improve oxygen efficiency
- Promotes detoxification – Supports liver function with betaine and antioxidants
- Good for digestion – High in fiber, which aids gut health
What makes an authentic risotto?
- The use of starchy medium-grain rice like Arborio or Carnaroli, which creates its signature creaminess
- A perfect balance of broth, wine, butter, and Parmesan for a smooth texture
- Constant stirring to ensure an even distribution of starch and flavor
Preparation time: 45 minutes
INGREDIENTS
- 250 g (1 ¼ cups) risotto rice (Arborio or Carnaroli)
- 2 small beetroots (pre-cooked or raw)
- 1 shallot or small onion
- 1 garlic clove
- 750 ml (3 cups) vegetable broth (warm)
- 100 ml (½ cup) white wine (optional)
- 2 tbsp olive oil
- 50 g (3 tbsp) butter
- 50 g (⅓ cup) freshly grated Parmesan (optional)
- Salt & freshly ground black pepper
Toppings & Garnish:
- 100 g (⅔ cup) feta cheese (or a creamy sheep’s milk cheese)
- Fresh herbs (such as thyme or parsley)
- 1 tbsp lemon juice or a bit of lemon zest
PREPARATION
- Preparation:
– If using raw beets, peel, dice, and pre-cook them in water until soft. If using pre-cooked beets, they can be used directly.
– Finely chop the shallot and garlic. - Sauté the Base:
– Heat olive oil in a large saucepan.
– Sauté the onion and garlic until translucent.
– Add the risotto rice and toast it for 1–2 minutes, stirring continuously until the grains turn slightly translucent. - Deglaze & Simmer:
– Pour in the white wine and let it evaporate while stirring.
– Gradually add the warm vegetable broth, just enough to cover the rice, stirring frequently. - Incorporate the Beetroot:
– After about 10 minutes, stir in the diced or puréed beetroot.
– Continue cooking, adding more broth as needed, until the rice reaches a creamy consistency (about 18–20 minutes total). - Final Touches:
– Stir in butter and Parmesan (optional for extra creaminess).
– Season with salt, pepper, and a splash of lemon juice. - Serving:
– Plate the risotto and crumble feta cheese over the top.
– Garnish with fresh herbs and serve immediately.
- Make it vegan:
Substitute Parmesan & butter with plant-based alternatives and replace feta with toasted nuts or vegan cheese. - Want extra flavor?
Add a pinch of cumin or toasted pine nuts. - Extra creamy?
Stir in a spoonful of crème fraîche or a splash of coconut milk.