Beetroot Risotto with feta

Beetroot Risotto with feta

Risotto met rode biet

Risotto and beetroot are both quite popular in our house, so with this combination I couldn’t go wrong. Our youngest is crazy about beetroot, that is why last spring we sowed beetroot in the veggie patch for the first time. Fortunately they turned out really well. All those nasty little bugs that sometimes spoil our hard work left the beetroots in peace. Early september we had some lovely beets like these ones:

rode biet

We didn’t take them all out at once, because I knew you could leave them in for a while longer. But as the weather changed we forgot about these left overs until a few weeks ago, Februari that was! The kids were playing outside and went to inspect what was left of our veggie patch. They came to me and told me there were some beetroots left. We took them out and they were still in brilliant shape!

Risotto met rode biet

For those lovely beetroots that made us all proud, we had to find a great recipe. I could have just boiled them and eat them as we usually eat the ones we buy in the shop, but this occasion called for something new and something special. So I went on the internet and I found these beautiful pictures on the website of Reppic. I loved the colours and it looked delicious, so that is what I decided to make.

This dish was so delicious and not just because it was made of our homegrown beetroots, although that gives a very satisfied feeling about it!  The kids did think the risotto looked a bit awkward in that funny colour. Usually we have the risotto white, with some vegetables and ham mixed in. So, luckily I had left some risotto without the beetroot on the side and I had beetroot left as well. So, they wanted to mix it all together by themselves and then they loved it! They had the same as what I intended, but they wanted to have some more control over what was on their plate.

risotto met rode biet
Beetroot risotto on a beautiful sunny day in September

I should have actually let them help more in the kitchen while I was preparing this risotto. They could have done the stirring themselves and see the white risotto turn pink when they mixed the beetroot in.

If you are used to making risotto, this dish is very simpel to make. The only extra step is roasting the beetroot, blending it and mixing it with the rice. Give it a beautiful finish with some extra roasted beetroot cubes and some feta crumbs and it looks fabulous. You do need the feta (or similar type of cheese), it does finish it up and gives a lovely extra flavour to it.

If you like beetroot, you may also like the roasted beetroot with honey and balsamic.

Risotto met rode biet


Risotto met rode biet Risotto met rode biet

Beetroot Risotto with feta

From at

Prep: Cook: Yield: 2 adults and 3 kidsTotal:

You'll Need...

  • 350 grams of beetroot
  • 350 grams of risotto rice
  • 1 liter vegetable stock
  • 1 shallot
  • 2 cloves of garlic
  • 150 grams of feta
  • olive oil


  1. The beetroot
  2. Peel the beetroot and cut into cubes of about an inch across.
  3. Bring the cubes together in a bowl and pour over some olive oil (about 2 tablespoons) and add some salt and pepper. Now toss the bowl and give it a mix so that everything is mixed up nicely and the beetroot cubes are coated with olive oil.
  4. Now roast the beetroot cubes in the oven. You can roast until they are really soft or just slightly crunchy still. I prefer them crunchy still. If you blend them then, you'll have some crunchy bits left like in the let picture here below. If they are completely soft, you will get more something like a cream. In the picture below I roasted the beetroot for 45 minutes on 180 º Celsius. It is best to check upon them every so often from 30 minutes onwards, because you don't want them to burn. Depending on the oven and the size of the cubes, the necessary time may vary.
  5. Keep some of the roasted beetroot cubes on the side, you want about 5 cubes per plate. Then blend the rest of the beetroot in your food processor.
  6. The risotto:
  7. Cut the shallot into pieces, not too small and peel the garlic cloves. Crush the garlic with the flat side of your knife so it's flavour can mix with the rest of the dish much better.
  8. Make 1 liter of vegetable stock.
  9. Take a good skillet and pour some olive oil in, 1 to 2 tablespoons. 1 should do, if you take 2, that works slightly easier.
  10. Fry the shallot and the garlic in the skillet and cook it until the shallot becomes translucent. Then add the uncooked rice and stir well. Make sure the shallot doesn't burn and try to coat all the rice grains with the olive oil.
  11. Now you can start to add the vegetable stock to the rice. Pour it, or use a ladle, but add it bit by bit. Add one ladle and let it cook quietly on a low to medium heat. When the stock has been absorbed, add the next ladleful of stock.
  12. Alternatively: You can also add all the stock at once, put a lid on the skillet and leave it to simmer. Stir once in a while to prevent the rice to stick to the bottom. Or if your skillet is ovenproof, you can leave it in the oven to cook. Put a lid on the pan as well in this case. Personally, I still prefer the risotto when I add the stock per ladle, I think it gives more flavour, but it is definitely a bit more work.
  13. Finish:
  14. When all the stock has been absorbed by the rice, you can add the blended roasted beetroot.  Your rice will turn beautifully pinkish red now.
  15. If you are going to finish the plates yourself, add the leftover cubes of beetroot and crumble some feta over the rice as well.
  16. Kids like to be in control of what comes on their late. If yours are like that as well, you may want to put everything separate on the table.  For the first time, you may even want to leave the blended beetroot in a separate bowl so they can colour their own risotto. It is such good fun!

Additional Notes

from More Than Just Carrots

Risotto met rode biet

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