Instant Beetroot Risotto

Instant Beetroot Risotto

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 25 min

Prep Time: 10 min | Cook Time: 15 min

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This quick and easy risotto recipe has the decadence of a normal risotto, but is made in less than half the time. The tangy feta cheese cuts right through the earthy beetroot, delivering a complex risotto.

Nutrition Facts
Serving size: approx. 1 cup
Calories per serving: 488
Total Fat 7.9g 12%
Sodium 532mg 22%

Ingredients

  • 2 tbsp. butter
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp. cornstarch
  • 4 cups chicken stock
  • 1/3 cup white wine
  • 1/4 pound cooked beetroot (tinned or fresh), diced
  • 1 pound instant rice
  • 1 ounce feta cheese, crumbled

Step by Step:

  1. Heat the butter in a large frying pan over medium-high heat and fry the onion for 3 to 5 minutes or until translucent. Add the garlic and fry for a further 2 minutes.
  2. Mix the cornstarch with some of the chicken stock then add it to the pan with the rest of the stock, wine, rice, and beetroot. Boil for 4 minutes then remove from the heat and leave covered for 5 minutes.
  3. Stir in the feta and serve with cracked black pepper.
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