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Red beetroot risotto

ingredients

servings

1

Red beetroot

80 oz

Extra virgin olive oil

1 teaspoon

Onion

30 oz

Grated Parmesan cheese

1 teaspoon

Carnaroli rice

50 oz

Vegetable broth

300 fl oz

first courses from Italy

Red beetroot risotto

Red beetroot risotto

vegetarian with lactose

ready in

20 minutes

difficulty

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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