John Myers
Beetroot Risotto
The perfect beetroot risotto recipe with a picture and simple step-by-step instructions.
- 3 Boiled beetroot
- 1 Clove of garlic
- 1 Shallot
- 1 tbsp Olive oil
- 1 tbsp Honey
- 250 g Risotto rice
- 0,125 l Red wine
- 1 l Vegetable broth
- 2 Branches Rosemary
- 1 tbsp Butter
- 50 g Grated Parmesan
- Rosemary sprig
- Black pepper from the mill
- Parmesan shavings
- First, the garlic and onions are finely diced and gently fried in olive oil in a pan. Add the honey and let it caramelize slightly. In the meantime, cut the beetroot into small cubes.
- Now put the rice in the pan, stir well and deglaze with the red wine. Add the rosemary sprigs and repeatedly pour the hot vegetable stock over the risotto and stir so that the rice does not stick. Keep stirring and adding the stock until the rice is al dente.
- Finally add the beetroot cut into cubes and let it get hot for a few minutes. Fish out the rosemary sprigs, stir in the butter and grated Parmesan – done!
- Garnish with sprigs of rosemary, grind the black pepper fresh from the mill over it – possibly even Parmesan shavings over it – and serve – bon appetit!
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