Creamy beet roasted rice with orange and crispy feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the beet with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Spread on a tray and roast for 20 minutes, until tender at the edges and lightly caramelized.

2. 2

   While the beet roasts, heat the vegetable broth in a saucepan and keep it hot over very low heat so it can be added gradually to the rice without interrupting the cooking.

3. 3

   In a wide skillet or shallow pot, heat 1 tablespoon olive oil over medium heat. Add the red onion with a pinch of salt and cook for 5 minutes, stirring, until softened. Add the garlic and cook 30 seconds more.

4. 4

   Add the short-grain rice and toast it for 1 to 2 minutes, stirring well so the grains are coated in oil and evenly heated.

5. 5

   Pour in the white wine and cook, stirring, until it has almost fully evaporated. Add the fresh thyme, orange zest, and half of the orange juice.

6. 6

   Begin adding the hot vegetable broth, one ladle at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding more. Cook this way for 16 to 18 minutes.

7. 7

   When about 5 minutes of cooking remain, fold in the roasted beet and continue adding broth until the rice is creamy, tender, and still slightly firm in the center.

8. 8

   While the rice finishes, place the feta cheese on a small tray or oven-safe pan. Drizzle with the remaining tablespoon of olive oil and bake at 220 °C / 425 °F for 8 to 10 minutes, until golden at the edges.

9. 9

   Remove the rice from the heat. Add the cold butter, the remaining orange juice, and half of the pistachios. Stir vigorously to create a creamy texture. Adjust with salt and black pepper to taste.

10. 10

    Serve the rice immediately and finish with the crispy feta on top and the remaining pistachios for textural contrast.