Creamy Beetroot Risotto with Feta and Dill

Name: Creamy Beetroot Risotto with Feta and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 175 g risotto rice; 300 g raw beetroot, grated; 1 large onion, finely chopped; 1 clove garlic, crushed; 2 tbsp olive oil, plus extra to serve; 100 ml white wine; 600 ml hot vegetable stock; 50 g grated Parmesan or vegetarian alternative; 40 g feta, crumbled; 1/2 lemon, zested and juiced; 1 small handful dill, to serve

This beetroot risotto is creamy, vibrant, and full of earthy-sweet flavor, finished with salty feta, lemon, and fresh dill. It makes a striking vegetarian dinner that feels special but uses simple ingredients.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

risotto rice
175 g
raw beetroot, grated
300 g
large onion, finely chopped
1
garlic, crushed
1 clove
olive oil, plus extra to serve
2 tbsp
white wine
100 ml
hot vegetable stock
600 ml
grated Parmesan or vegetarian alternative
50 g
feta, crumbled
40 g
lemon, zested and juiced
0.5
dill, to serve
1 small handful

Step-by-Step Instructions

Warm the olive oil in a large saucepan over low-medium heat. Add the onion and grated beetroot, then cook for about 15 minutes, stirring occasionally, until the onion is soft and the beetroot has mellowed.

Stir in the garlic and cook for 1 minute. Add the risotto rice and stir for 2 minutes so the grains are lightly coated and glossy.

Pour in the white wine and let it simmer until mostly absorbed. Add about half of the hot vegetable stock and stir until the liquid is absorbed, then continue adding the remaining stock a ladleful at a time, stirring often, until the rice is creamy but still slightly firm in the center.

Stir in the grated Parmesan and lemon juice. Add a splash more hot stock if the risotto is too thick, then season to taste. Toss the feta with the lemon zest and dill, spoon it over the risotto, and finish with a drizzle of olive oil.

Chef's Tips

Keep the stock hot as you cook so the rice cooks evenly and stays creamy. For a fully vegetarian version, use vegetarian hard cheese instead of Parmesan. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of stock or water to loosen the texture.