Risotto fondant, diced beetroot

Risotto betterave

Trendy, cheap and terribly tasty, risotto offers a multitude of possibilities.

Here’s the recipe for melting risotto and diced beetroot.

Ingredients for 4 people :

  • 400 g Arborio rice
  • 2 beets whole cooked
  • 30 g grated Parmesan cheese
  • 30 g Parmesan cheese shavings
  • 3 bars of chicken broth
  • 1 glass of white wine
  • 4 shallots
  • 2 tbsp. olive oil
  • 50 g butter
  • Salt, pepper

Recipe for Melting Risotto, diced beetroot

  • Peel and chop the shallots.
  • Cut the beets into cubes.

In a skillet,

  • Fry the shallots in oil for 3 minutes.
  • Pour the rice to risotto and stir for 2 minutes over high heat.
  • Moisten with the wine, allow to evaporate while stirring, season with salt and pepper.
  • Melt the 3 stock tablets in 1.5 L of boiling water.
  • Pour in the broth as the rice absorbs it and stir.
  • When the rice is “al dente”, remove from the heat and stir in the chunks of butter and grated Parmesan.
  • Cover and let stand for 2 min.
  • Serve with diced beets and parmesan shavings.

Enjoy your meal!

Photo credit: © BrandRepere-Francesca Mantovani