Beetroot Risotto




Rating: 3.35 / 5.00 (49 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

For the beetroot risotto, finely chop the onions, peel the beet and cut into small cubes, rub off the thyme leaves and chop finely.

Heat 1 tablespoon of butter in a heavy-bottomed saucepan and sauté the onions until golden. Add the rice and stir through – the rice grains should be coated with butter. Deglaze with white wine and pour in a ladle of hot vegetable soup. Only when the liquid is absorbed, add the next ladle of hot soup, meanwhile stirring all the time, adding salt if necessary. After 10 minutes, add the beetroot cubes and thyme.

Once the rice is soft but still crunchy, remove from heat, stir in a tablespoon of butter and the Parmesan. Cover and let rest for 5 minutes.

Arrange the beetroot risotto in deep plates and sprinkle with chopped parsley and some freshly ground pepper.

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