beet risotto

I love to make Italian food with a twist. I often make beet risotto with feta, but this one is next level! I found this recipe and it was so good, I need to share it with you. I combined this hot recipe with a groovy track released by Glitterbox. These are the beats from Ralphi Rosario with Linda Clifford ‘Wanna Give It Up’ (Dr Packer’s Lego’s Dub Remix)
I like to call it Ralphi Rosario’s Risotto  😉

This recipe is made in a Risotto Maestro Competition in the Netherlands, I changed it a little beet.  Beet risotto with feta is a well-known and amazing combination. Add some nuts, mint oil and it’s a next level dish. I used almonds instead of walnuts. I like the crunch of the almonds.

Ingredients (4 servings)
100 ml olive oil extra virgin
6 sprigs of mint
2 sp honey or brown sugar
50 gr almonds
3 shallots
300 gr risottorice
1000 ml warm vegetable broth
500 gr cooked beetroot, grated
100 gr feta


Foodmelodies beet risotto

Steps ►
Beet risotto recipe, here we go. First start with the mint oil. Mix 100 ml extra virgin olive oil with leaves of mint. Leave it at least a few hours, at best a whole night. Then begin with caramelizing of the nuts. Get some butter in a pan on medium heat with honey/brown sugar. Stir your almonds/walnuts int the mixture and let it cool on a plate. Prepare your vegetable broth.

Get a big pan for your beet risotto. Add olive oil and bake the shallots a few minutes (not brown). Bake the risotto rice 2 minutes and keep stirring. Add the broth to the ricotto with a few soup spoons. Stir frequently. When the broth almost is evaporated, add some more broth. Repeat this unitl the rice is ‘al dente’. Add the beetroot when you halfway there. If your ricotto is al dente, turn of the heat and stir some butter and black pepper. Do the lid on the pan and let it rest for 2 minutes. Serve with feta and caramelized almonds/walnuts!

 Check out the full track on Melodies of the Week on Spotify;

 Enjoy! ♥

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