Beetroot Risotto with Feta Cheese

This recipe is was made for you, if you are on a clean eating or classic diet. Only 631 kcal per serving and lots of pleasure while eating. 

  • 35 minutes
  • 2 servings
  • 631 calories


  • 2 tbsp olive oil
  • 1 small onion – chopped
  • 2 stalks celery
  • 2 cloves of garlic
  • 1 liter of water
  • 150g arborio rice
  • 250g beetroot
  • 1 tbsp butter
  • Fresh thyme
  • 60g feta cheese


  1. In a pot, add the water, the beet, 1 clove of garlic, a bit of the thyme, 1 stalk of celery and salt and pepper.
  2. In a pan, add the olive oil, the onion, the garlic and the remaining celery. All of them need to be chopped.
  3. Add the rice and fry it for a while. Put the stove on medium heat.
  4. Add one scoop of the beetroot water into the rice and keep stirring. Add another scoop when the water dries. Keep doing it until the rice is cooked. Risotto rice can’t be totally soft.
  5. If the water of the beet starts to dry, you can add more.
  6. When the beetroot is cooked, take it away and grate the beet, you can use a food processor to do it.
  7. When the risotto is cooked, add the grated beetroot on the pan and mix. Add the butter, try and if needs more salt and pepper, add.
  8. Place in a plate and top with feta cheese and fresh thyme.

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