After some technical problems, I’m finally sharing this recipe with you that I actually had intended to post last Sunday (and also proclaimed so on the blog…sorry for that!).
This is a super easy and quite healthy dish that I’ve come to love over the last couple of months. It’s obviously also a popular and „trendy“ dish (I think you can call a dish trendy, no?) right now, as you can get it everywhere, also at the cool places where the hip people hang haha. Or maybe I was the only one thinking beetroot was kind of old-fashioned. What is sure is that beetroot is super healthy, it contains lots vitamin B, folate, iron, and potassium. What is also sure is that I love risotto, always have, so I had to give the good old beetroot a try.
First, I had a beetroot risotto at Kunsthauscafé. Then at Halle. Then at Motto. And then I decided I wanted to try it myself. To be honest, I’ve never been a beetroot fan before, but in a risotto it’s just to. die. for. And as per usual, this recipe is super easy and doesn’t take a lot of cooking skills or preparation, just as I like it 😉 This one’s also vegetarian, if you skip the feta and use vegetable fat instead of butter you can also make it vegan. So here’s what you’ll need:
- about 150g of risotto rice
- vegetable stock (a cube or powder will do)
- 200g beetroot (cooked and peeled)
- 150 g feta
- a small onion
- garlic cloves
- 1 bayleaf
- 1 tablespoon of butter
- white wine
- salt and pepper
- fresh basil leaves
I also prepared my favorite salad, baby spinach, with a rather strange but delicious dressing, BUT when I had finished the dressing and wanted to take a picture, I spilled all of it on my kitchen towel and counter (yes, I’m super clumsy). Since everything was full of pumpkin seed oil and it took me a while to clean up, I couldn’t take pictures of the salad because my friend, who I had invited for lunch, had arrived, the risotto was ready and I simply ran out of time. That’s why you can see baby spinach in some of the pics, but there’s no salad to be found, in case you were wondering 🙂
First, boil some water and add your stock cube or powder, then let it cook on a low level. Melt the butter in a pot, chop your onion and garlic cloves (I’ve used three since mine were teeny-tiny hobbit-like cloves, normally two will do) and fry them until translucent. I’ve used a pan this time but a pot is the better choice!
Then, add your risotto rice, stir it until all the rice is covered with butter, and deglaze it with a dash of white wine. Add some stock and the bayleaf and let it cook until the stock has been absorbed, then add some more stock and repeat. Don’t forget to stir from time to time! I know some people say you have to constantly stir your risotto, but I think a little stirring from time to time is good enough.
After ten minutes, add the chopped beetroot. I recommend you chop it rather small or even put half of it in your blender, something I should have done because beetroot doesn’t get too soft when you boil it, so the larger the pieces the firmer they will be. Keep pouring stock and stirring, and after another ten to fifteen minutes, your risotto will be nice and creamy. You can add your diced feta now, and make sure to save some of it as topping! Stir everything and season with salt and pepper.
Chop some fresh basil leaves, fill the risotto into bowls or soup plates, crumble some feta and basil on top and enjoy! I love to have a glass of chilled white wine with my risotto, and if you want some salad on the side, I recommend going for baby spinach (as I did) or arugula. Buon appetito!
How do you like beetroot? Do you have any recipes where you use beetroot, or any nice risotto recipes? If so, let me know!