Beetroot Risotto + Feta & Thyme

I’m not entirely sure how to deal with the fact that it’s already December. I still had so many things left to do in November, so many fall dishes that I wanted to try, and all of a sudden I’m supposed to start chugging mulled wine and gingerbread cookies… I mean, I still have a bunch of Halloween candy left. Where did November go?

Luckily for me, beetroots are still great in December. They’re one of my favorite fall foods, and now I guess they’re one of my favorite December delicacies as well. This tasty beetroot risotto with feta and thyme is the perfect savory savior for a dark and gloomy day!

Ingredients:

3 medium beetroots

1,5 cups of risotto rice (Arborio or Carnarolo)

¼ cup olive oil

1 sweet onion

2 cloves of garlic

a splash of balsamico

2 cups port wine

4 cups vegetable stock

1 tablespoon of butter

2 ounces (55 grams) of parmesan, finely grated

Plus: Feta cheese and fresh thyme

How to:

Start by roasting two of the beetroots – peeled and cut into wedges – in 450°F / 220°C, wrapped in foil and splashed with olive oil, for approximately 25 minutes. Peel and finely grate the third beet.

Saute the chopped onion and garlic on a hot pan in olive oil. After a few minutes add the grated beet. After another few minutes add the rice and roast for a few minutes before adding the wine in two pours.

Splash a bit fo balsamico into the pan and add the vegetable stock slowly, half a cup at a time, waiting until most of the liquid has vaporized before adding more. Stir steadily. After about 20 minutes the risotto will be ready, and so will your roasted beets!

Move the risotto off the heat, add butter and parmesan and mix thoroughly. Add the roasted beet wedges on top, finish with crumbled feta and thyme and enjoy!

 

 

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