Creado con IA
Beetroot Risotto
50 min 414 kcal por ración Avanzada
Ingredientes
4 Raciones
- arborio rice300 g
- beetroot400 g
- onion1 medium
- garlic2 cloves
- olive oil1 tablespoon
- vegetable broth1 liter
- parmesan cheese50 g
Preparación
- 1
Begin by peeling and grating the beetroot. Set aside.
- 2
Finely chop the onion and garlic.
- 3
In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- 4
Add the arborio rice to the pan and stir for a couple of minutes until the rice is well coated with the oil.
- 5
Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more.
- 6
After about 10 minutes, add the grated beetroot to the risotto and continue to add the broth gradually, stirring frequently.
- 7
Cook until the rice is al dente and the beetroot is tender, about 18-20 minutes in total.
- 8
Remove the pan from the heat and stir in the parmesan cheese until melted and creamy.
- 9
