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Beetroot risotto

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Ingredients for 4 servings:

  • 1 onion(s), chopped
  • 1 garlic clove(s), chopped
  • some butter
  • 350 g beetroot, cut into very small cubes
  • 280 g risotto rice
  • 2 dl red wine
  • 7 ½ dl vegetable broth
  • 100 g cheese, grated
  • salt and pepper
  • some mascarpone

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Beetroot risotto

Sauté the onions, garlic, beetroot, and rice in butter until translucent. Deglaze with red wine, then gradually add the vegetable stock. Simmer over low heat for 20 to 25 minutes, stirring constantly. Add the cheese and season with salt and pepper. If you want to make the risotto without alcohol, simply replace the red wine with vegetable stock. A little mascarpone will make the risotto creamier.

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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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