A visually stunning and texturally rich dish where rice is simmered with grated beets to create a vibrant magenta 'risotto,' topped with garlic-butter shrimp and salty feta.
250 gShrimps
50 gMonterey Jack
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30 gButter
150 gBeets
5 clovesGarlic
1 pcsLemon
1 cupRice
1.75 cupsChicken Broth
Optional
In a pot, sauté the grated beets and rice in half the butter for 2-3 minutes until the rice is coated in pink.
Add the chicken broth 100ml at a time, stirring frequently until the liquid is absorbed before adding more, until the rice is tender.
In a separate skillet, sear the shrimp with the remaining butter and garlic until pink and curled.
Fold a squeeze of lemon into the beet rice and plate it.
Top the vibrant pink rice with the garlic shrimp and a heavy sprinkle of feta cheese.