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Beet risotto
Ingredients (1 serving):
-
Rice for risotto
– 80 g
-
Cooked beets
– 120 g
-
Vegetable broth – 250 ml
-
Onion – 1/4 (~25 g)
-
Grated aged cheese – 15 g
-
Butter (unsalted) – to taste
-
Fresh thyme – to taste
Beet risotto
Ingredients (1 serving):
-
Rice for risotto
– 80 g
-
Cooked beets
– 120 g
-
Vegetable broth – 250 ml
-
Onion – 1/4 (~25 g)
-
Grated aged cheese – 15 g
-
Butter (unsalted) – to taste
-
Fresh thyme – to taste
Instructions
- Heat the vegetable broth in a pot.
- Peel and finely chop the onion.
- Melt a bit of butter in a pan and sauté the onion over low heat until it starts to become translucent, stirring constantly to prevent burning.
- Add the rice to the pan and toast it until the grains begin to appear translucent, stirring constantly.
- Pour in 1 ladle of broth and mix well. Cook the risotto over medium-low heat, stirring occasionally and adding more broth as needed to keep the rice from drying out.
- Meanwhile, peel and grate the beets using a medium grater.
- Wash the thyme, dry it, and remove the leaves from the stems.
- After 10 minutes, add the grated beets and thyme leaves to the pan with the rice, mix well, and continue cooking.
- When the rice is cooked, turn off the heat. Add grated cheese and butter to taste, and stir well until the butter melts.
- Serve with a few thyme leaves for garnish.
Enjoy your meal!
27 January 2024