Valentine beetroot risotto with feta and mint

Estimated reading time: 4 minutes

Oh Valentine… actually I don't like it at all. But I can't escape it completely because the recipes are flying around me left and right again. Well then I'll put a little money in the bag with this Valentine beetroot risotto with Feta and coin. Nice pink in color so it fits perfectly Valentine's Day. After some googling, it turns out that there isn't really a very unambiguous story about Valentine's Day and certainly no traditional recipe or anything like that. So we just have to make the most of it ourselves, and that works well with this one Risotto! beetroot risotto recipe

Risotto rice is a type of rice used to make risotto, a well-known Italian dish. Risotto rice has a shorter grain than other types of rice and a unique structure that provides the creamy texture of the risotto. The rice is usually cooked in broth and wine and stirred constantly, making the grains soft and creamy. There are many different flavors and variations of risotto, including classic flavors such as mushroom, asparagus, and Parmesan, and modern flavors such as truffle, seafood, and vegetables. Risotto is a popular choice for a romantic Valentine's Day meal. beet recipe

Valentine beetroot risotto with feta and mint
Let the wine evaporate.

The list of ingredients seems quite long, but I think you often already have half of it at home or in your pantry.

-Make the stock first. To do this, puree the beets in your food processor. Then put half of it in the pan with the stock. (I used 2 cubes) Bring to the boil and then pour through a sieve. Set this beetroot stock aside to make the risotto later. Leave it on a warming plate to keep it warm.

-Take a heavy-bottomed frying pan and add some olive oil. Then we fry the finely chopped onion and garlic until translucent and then we add the risotto. Fry the rice grains for a minute or two until they are also translucent. Deglaze with the red wine and let it evaporate.

-Now you gradually add a ladleful of beetroot stock each time. Keep doing this until the rice is cooked but still has a nice bite.

-Add the butter in small cubes and fold in the remaining pureed beets.

Valentine beetroot risotto with feta and mint

Valentine beetroot risotto with feta and mint beetroot recipe
Surprise your loved one with this tasty risotto.

Finally, add the fresh thyme leaves to the risotto and stir everything together. Then spoon it into your bowls and add the pesto, feta, and fresh mint leaves. Delicious with a piece of baked focaccia and of course a good glass of red wine!

Variation tip: Add tasty bacon bits or replace the feta for goat cheese.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Valentine beetroot risotto with feta and mint

Valentine beetroot risotto with feta and mint

Oh Valentine… actually I don't like it at all. But I can't escape it completely because the recipes are flying around me left and right again.

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4.9 of 22 comments
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Hallway: Side dish
Kitchen: European
Keyword: beetroot
Preparation time: 10 minutes
Preparation time: 45 minutes
Total time: 55 minutes
Servings: 2 people
calories: 188kcal
Author: Francine
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Ingredients:

  • 3 beetroot - cooked
  • 250 gram risotto rice
  • 1 liter chicken bouillon
  • 1 white onion finely chopped
  • 2 toes chopped garlic
  • 3 el fresh thyme
  • a piece of feta - crumbled
  • fresh mint
  • salt
  • peper
  • 150 ml Red wine - good quality
  • olive oil
  • 50 gram butter
  • homemade pesto - recipe in link above this recipe

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Make the broth first. To do this, puree the beets in your food processor. Then put half of it in the pan with the stock. (I used 2 cubes) Bring to the boil and then pour through a sieve. Set this beetroot stock aside to make the risotto later. Leave it on a warming plate to keep it warm.
  • Let the wine evaporate.
  • Take a heavy-bottomed frying pan and add some olive oil. Then we fry the finely chopped onion and garlic until translucent and then we add the risotto. Fry the rice grains for a minute or two until they are also translucent. Deglaze with the red wine and let it evaporate.
  • Now you gradually add a ladleful of beetroot stock each time. Keep doing this until the rice is cooked but still has a nice bite.
  • Add the butter in small cubes and fold in the remaining pureed beets.
  • Finally, add the fresh thyme leaves to the risotto and stir to combine.
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green pesto
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homemade fresh green and red pesto

Even more recipes such as Valentine beetroot risotto with Feta and coin? Then give it a try dit.

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