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
Print Recipe
Pin Recipe Instructions
- 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.
- As soon as the rice is cooked, arrange on plates and serve with crumbled feta.
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