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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 fl oz

Iodized salt

2 teaspoons

Black pepper

1/2 teaspoon

Butter

10 oz

first courses from Chile

Risotto of beetroot

Risotto of beetroot

vegetarian with lactose

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Risotto of beetroot

A plate of tasty and colorful background, ideal for a dinner with friends

Risotto of beetroot step 1

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.

Risotto of beetroot step 2

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.

Risotto of beetroot step 3

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.

Risotto of beetroot step 4

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.

Risotto of beetroot step 5

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.

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