Beet Risotto with Parmesan

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe for preparing <a href="https://eda.ru/recepty/zakuski/pechenaja-svekla-28952">roasted beets</a>

Ingredients

Olive Oil - 2 teaspoons
Onion - 1 head
Arborio rice - 1 cup
Dry White Wine - ½ cup
Beetroot - 8.8 oz
Chicken Broth - 3 cups
Butter - 2 tablespoons
Grated Pecorino Pepato Cheese - 1.1 oz
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the roasted beets (see note). Heat the broth and keep it warm.

Step 2

Heat the olive oil in a large deep saucepan over medium heat. Add the finely chopped onion and sauté, stirring, until soft, about 10 minutes.

Step 3

Add the rice and mix well. Pour in the wine and let it reduce by half, about 3 minutes.

Step 4

Pour in 0.5 cup of broth and let it evaporate completely. Add the broth gradually, allowing it to evaporate, for about 25 minutes until the rice is cooked.

Step 5

Meanwhile, finely dice the roasted beets and add them to the rice along with the butter and Parmesan. Season with salt and pepper, stir, and serve immediately.