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Risotto with Beetroot

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Risotto with Beetroot

The perfect risotto with beetroot recipe with a picture and simple step-by-step instructions.

  • 200 g Risotto rice (e.g. Arborio)
  • 250 g Beetroot (cooked)
  • 1 Pc. Onion
  • 1 toe Garlic
  • 40 g Butter
  • 80 g Grana Padano grated
  • 1 Msp Grated horseradish
  • 500 ml Vegetable broth
  • 100 ml White wine or Vermuth (e.g. Martini bianco)
  • 3 tbsp Extra virgin olive oil
  • Salt pepper
  1. The beetroot should be cooked. They are peeled and diced. The onion and the garlic too. Heat the vegetable stock. Grate the cheese.
  2. Heat the olive oil in a thick-bottomed saucepan and fry the onion cubes and garlic over high heat. Reduce the heat and add the rice. It has to get really hot, but not roasted. Deglaze with white wine or, if available, with guesswork. Let it boil down completely.
  3. Continue with two or three ladles of the vegetable stock and reduce this completely, stirring occasionally. Add the beetroot cubes, fill up with broth and reduce again. After the third serving of vegetable broth in this way, try the rice. Usually it is ready after about 20 minutes. If he still has a bite, give a fourth dose of vegetable stock.
  4. When the rice is done, fold in a pinch of horseradish. Add a good amount of butter and the grated cheese and stir in vigorously. This mobilizes the starch and supports the creamy consistency of the risotto. Switch off the hotplate. Let it pass with the lid for five minutes and add salt and pepper to taste.
  5. The risotto is a lovely red color. The horseradish was a spontaneous idea and is the Teutonic addition (supplemento tedesci), which has an excellent taste.
Dinner
European
risotto with beetroot

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Written by John Myers

Professional Chef with 25 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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