Beetroot Risotto with Feta Cheese

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 160 g rice, (risotto)
  • 500 ml vegetable stock
  • 1 beetroot, pre-cooked
  • 60 g feta cheese (sheep)
  • 1 tablespoon oil
Beetroot Risotto with Feta Cheese
Beetroot Risotto with Feta Cheese

Instructions

  1. Fry the rice in oil for 1 minute and, while stirring, deglaze with just as much vegetable stock as necessary. After about 15 minutes of cooking, add the beetroot, coarsely grated or very finely chopped, add vegetable stock if necessary.
  2. As soon as the rice is cooked, arrange on plates and serve with crumbled feta.

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