A risotto with beetroot is easy to make, has a special taste and is very impressive on the plate!
In a large pan, put 2 tbsp. olive oil and saute 1 dry onion, chopped until soft. Then you add 1-2 tablespoons of melted garlic and 250 gr. Carolina rice if you want it mushy or yellow rice if you want it more lumpy. I prefer the second but for a nice mushy risotto the Carolina is preferable. Deglaze with 250 ml of white wine and lower the heat to medium.
As soon as it absorbs, slowly add 500 ml of hot water or if you prefer vegetable stock and season with salt and pepper. You mix gradually to monitor when you need to add liquid. Mash in the food processor 400 g. boiled beets and add the pulp to the pan. Simmer for another 2-3 minutes and turn off the stove.
You add 2 tsp. kefalotyri mixing well to go everywhere and serve immediately on the plates with lemon zest, from 1 tsp. strained yogurt, a few drops of raw olive oil and a little chopped spring onion.
By @katinostimo.blogspot. Thanks for inspiring us!
A risotto with beetroot is easy to make, has a special taste and is very impressive on the plate!
In a large pan, put 2 tbsp. olive oil and saute 1 dry onion, chopped until soft. Then you add 1-2 tablespoons of melted garlic and 250 gr. Carolina rice if you want it mushy or yellow rice if you want it more lumpy. I prefer the second but for a nice mushy risotto the Carolina is preferable. Deglaze with 250 ml of white wine and lower the heat to medium.
As soon as it absorbs, slowly add 500 ml of hot water or if you prefer vegetable stock and season with salt and pepper. You mix gradually to monitor when you need to add liquid. Mash in the food processor 400 g. boiled beets and add the pulp to the pan. Simmer for another 2-3 minutes and turn off the stove.
You add 2 tsp. kefalotyri mixing well to go everywhere and serve immediately on the plates with lemon zest, from 1 tsp. strained yogurt, a few drops of raw olive oil and a little chopped spring onion.
By @katinostimo.blogspot. Thanks for inspiring us!
