Fish with saffron
by
18 recipes
Risotto of beetroot
ingredients
servings
7
Red beetroot
2 unit
Carnaroli rice
2 cups
Onions
1 half
White wine
1/2 cup
Extra virgin olive oil
3 spoons
Bouillon cube, vegetable flavour
1 unit
Water
1 liter
Iodized salt
2 teaspoons
Black pepper
1/2 teaspoon
Butter
10 grams
first courses from Chile
Risotto of beetroot
Risotto of beetroot
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
A plate of tasty and colorful background, ideal for a dinner with friends
preparation
step 1
Chop the onion into small cubes. Heat a pot with two tablespoons of oil, and sauté the onion until it becomes translucent, about 5 min. Add rice and stir gently.
step 2
Add the cup of white wine, carefully mixing until all the alcohol evaporates. Add salt and pepper to taste. Now in the liter of boiling water, dissolve the vegetable broth pill.
step 3
Add 3 tablespoons of broth every 4 minutes, making sure the liquid covers all the rice. Stir constantly and carefully so as not to break the rice grains.
step 4
Grind the pre-cooked turnings and form a puree. Add 4 tablespoons of the puree to the rice and mix very well, until you get the desired color. Go cooking and adding enough broth for 15 minutes.
step 5
When the rice grain is al dente, remove from the heat and add a tablespoon of butter, to obtain more creaminess. Serve immediately.
