Risotto
met rode biet & feta
Ik weet niet wat Italianen denken over fetakaas in een risotto. Ik weet wél dat het een heerlijke maaltijd oplevert, die er ook mooi uitziet.
Vergeet de geroosterde hazelnoten niet. Ze waren geen deel van het oorspronkelijke recept, maar zijn inmiddels een onmisbare toevoeging geworden.
Voor de snelle versie kan je ook voorgekookte bietjes gebruiken, dan vervalt de oventijd.
HOOFDGERECHT
vegetarisch
Beetroot Risotto with Feta
I’m not sure what Italians would think about using feta cheese in a risotto. What I do know is that it makes for a delicious meal — and one that looks beautiful as well. Don’t forget the roasted hazelnuts. They weren’t part of the original recipe, but they have since become an irreplaceable addition. For the quick version, you can also use pre-cooked beets
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9 oz (250 g) risotto rice (Arborio rice)
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1/2 cup (100 ml) dry white wine
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2 cups (500 ml) vegetable stock, kept warm
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1 shallot, finely chopped
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1 clove garlic, finely minced
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1 small red chili pepper, finely chopped (adjust to taste)
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9 oz (250 g) red beets, raw
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1 lemon (zest and juice)
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3 tbsp (40 g) butter
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1 oz (30 g) Parmesan cheese, grated
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5 oz (150 g) feta cheese, crumbled
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Fresh mint leaves, for garnish
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A handful of toasted hazelnuts, roughly chopped
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Olive oil
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Salt
1. Preheat the oven to 350°F (180°C). Wash and dry the beets. Rub them with olive oil and sprinkle with salt. Arrange on a baking tray and roast for about 75 minutes, or until tender. Allow to cool, then peel and cut into bite-sized pieces.
2. In a heavy-based saucepan, heat a drizzle of olive oil over medium-high heat. Sauté the shallot, garlic, and red chili for a few minutes until softened and fragrant. Add the risotto rice and stir well, letting it toast lightly for 1–2 minutes until slightly translucent at the edges. Pour in the white wine and stir until it has mostly evaporated.
3. Now gradually add warm vegetable stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
4. When the rice is about halfway cooked (creamy but still with a slight bite), stir in the roasted beet pieces and continue cooking until the rice is tender and creamy. The total cooking time should be around 20 minutes.
5. Remove from heat and stir in butter, Parmesan, lemon juice and a bit of lemon zest. Adjust seasoning with salt and pepper.
6. Top with crumbled feta, fresh mint, and toasted hazelnuts. Serve immediately.
© Mathilde De Wit, 2025