Creato con AI
Beetroot Risotto
60 min 385 kcal a porzione Avanzato
Ingredienti
4 Porzioni
- arborio rice300 g
- beetroot400 g
- onion1 medium
- garlic2 cloves
- vegetable broth1 liter
- parmesan cheese50 g
Istruzioni
- 1
Preheat the oven to 200°C (392°F). Wrap the beetroot in foil and roast for about 45 minutes or until tender. Once cooled, peel and grate the beetroot.
- 2
In a large pan, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- 3
Add the arborio rice to the pan and stir for a couple of minutes until the rice is well coated with the oil and slightly toasted.
- 4
Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle.
- 5
After about 15 minutes, add the grated beetroot to the risotto and continue to cook, adding more broth as needed, until the rice is creamy and cooked to your liking.
- 6
Stir in the grated parmesan cheese and season with salt and pepper to taste.
- 7
Serve the beetroot risotto hot, garnished with additional parmesan if desired.
