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Red beetroot risotto




Red beetroot

80 grams

Extra virgin olive oil

1 teaspoon


30 grams

Grated Parmesan cheese

1 teaspoon

Carnaroli rice

50 grams

Vegetable broth

300 mL

first courses from Italy

Red beetroot risotto

Red beetroot risotto

vegetarian with lactose

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Red beetroot risotto

Delicious light first course with a delicate flavor

Red beetroot risotto step 1

step 1

Fry the onion with a drizzle of oil in a non-stick pan, add the rice and toast for a few minutes, blend with a little white wine. Add the finely chopped beetroot and add the vegetable cry gradually.

Red beetroot risotto step 2

step 2

Cook the rice with the beets over medium heat, add the broth a little at a time and mix occasionally.

Red beetroot risotto step 3

step 3

Turn off the heat and stir in the flame for a minute.

Red beetroot risotto step 4

step 4

Serve with a sprinkling of cheese. Enjoy your meal!

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