Greek-American Style Beet Risotto

Ingredients

In this Greek-American adaptation, the traditional Italian risotto is transformed by incorporating Greek flavors and ingredients. The original dish typically uses Italian ingredients such as Parmesan cheese and white wine, whereas this version incorporates feta cheese and lemon juice for a Greek twist. Additionally, the use of beets adds a unique flavor and vibrant color to the dish, giving it a distinct Greek-American flair. We alse have the original recipe for Risotto alla trevigiana, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 cups (470ml) beet juice 2 cups (470ml) beet juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 2 medium-sized beets, roasted and grated 2 medium-sized beets, roasted and grated
• 1/2 cup (60g) crumbled feta cheese 1/2 cup (60g) crumbled feta cheese
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and beet juice over medium heat until simmering. Keep it warm.
2. 2.
   In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir for a minute until the grains are coated with oil.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Begin adding the warm beet-infused broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
6. 6.
   Continue this process for about 20 minutes or until the rice is al dente, creamy, and has a slight bite.
7. 7.
   Stir in the grated roasted beets, crumbled feta cheese, fresh dill, and lemon juice. Season with salt and pepper to taste.
8. 8.
   Cook for an additional 2-3 minutes until the beets are heated through and the flavors are well combined.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

• Beets — Roast the beets in the oven at 400°F (200°C) for about 45 minutes or until tender. Let them cool before grating.
• Feta cheese — Use a high-quality feta cheese for the best flavor. If you prefer a milder taste, you can substitute it with goat cheese.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy texture.
• Taste the risotto as you go to adjust the seasoning according to your preference.
• For a more pronounced lemon flavor, add some lemon zest along with the lemon juice.
• Garnish the risotto with additional crumbled feta cheese and fresh dill for an extra pop of flavor.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by rolling them in breadcrumbs and frying until golden brown.

Serving advice

Serve the Greek-American Style Beet Risotto as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Present the risotto in individual bowls, allowing the vibrant magenta color to shine. Garnish each serving with a sprinkle of crumbled feta cheese and a sprig of fresh dill for an elegant touch.