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Risotto rice with beetroot leaves and potatoes

updated

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Ingredients for 2 servings:

  • 100 g rice (risotto)
  • 15 beetroot leaves
  • 1 potato(s), finely diced
  • 2 tbsp oil
  • ml vegetable broth
  • 1 tbsp butter
  • Cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add beetroot leaves to boiling water and cook for 5 minutes. Drain and coarsely chop. Finely dice the potatoes. Fry the rice in hot oil and deglaze with vegetable stock. Add the diced potatoes and leaves and cook. When the rice is cooked, season with salt and pepper, and drizzle with butter. Serve with grated cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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