Risotto with 3 beets

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Risotto with 3 beets

Risotto with 3 beets

Risotto with 3 beets
Risotto with 3 beets

Number of people

400 g Arborio rice

6 raw beets (round, elongated, white)

1 carrot

1 onion

1 shallot

1 clove of garlic

20 cl white wine (Edelzwicker)

50 cl vegetable or poultry stock

50 g Reggiano Parmesan cheese

1 bay leaf

1 tablespoon olive oil

1 tablespoon of Provence herbs

1 pinch of chives

1 pinch of parsley

1 pinch of coriander leaves

1 pinch of basil

1 pinch Thai basil



Preparation: 10 min
Cooking time: 15 min
Step 1
Peel the beets (use gloves to avoid red hands).
Step 2
Set aside a few thin slices for presentation. Cut the beets into small cubes.
Step 3
Cut the carrot and courgette piece (without taking the seeds) into small cubes.
Step 4
Slice the onion and shallot and finely chop the degerminated garlic clove.
Step 5
Sweat the beets in olive oil, first the red and then the white.
Step 6
Add onion, shallot and garlic. Sweat well.
Step 7
Add the carrot, zucchini, bay leaf and Provence herbs.
Step 8
Add the rice and mix well.
Step 9
When the grain is icy, moisten with white wine. Let it evaporate well.
Step 10
Season with salt and pepper and add the Provence herbs.
Step 11
Wet gradually with the broth, while mixing well over low heat.
Step 12
When the rice is still a little crunchy (10-15 min.), add the parmesan cheese and a little Thai basil, normal basil, chopped chives, chopped parsley and coriander.
Step 13
Mould the risotto in a mould (square or round) on a plate.
Step 14
Arrange three slices of beetroot, chives and optionally a few slices of truffle on the risotto. Enjoy your meal!
I add my grain of salt

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