Beetroot risotto
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Ingredients
350 gr risotto rice4 beetroots (cooked)
1 onion
100 gr parmasan cheese
butter
2 garlic cloves
0.6 litres of stock
1 tablespoon of thyme
Wizz the beetroot, the stock and the thyme in the foodprocessor until it is a nice and smooth beetroot stock.
Chop the onion and garlic. Heat some butter and slowly fry until they are soft. Add the rice. Slowly fry for about a minute.
Add half of the stock and simmer until all the liquid is absorved. Slowly add stock until rice is cooked.
Add parmesan cheese and a little nob of butter. Serve with salsa verde for freshness and color..
Chop the onion and garlic. Heat some butter and slowly fry until they are soft. Add the rice. Slowly fry for about a minute.
Add half of the stock and simmer until all the liquid is absorved. Slowly add stock until rice is cooked.
Add parmesan cheese and a little nob of butter. Serve with salsa verde for freshness and color..
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