A very simple and hot vegetarian risotto, to prepare with few ingredients, very nice to see for its bright color and with a sweet but strong taste.
Time of preparation
about 30 minutes
What did I use
a cutting board, a knife, a non-stick pan, a wooden spoon, a blender
Rice for risotto (I usually use Carnaroli or Vialone Nano): 400 gr
Red beetroots (already cooked): 2
Extravirgin olive oil: as required
Shallots: 2 (or 1 onion)
Vegetables broth as required
Salt to taste
Ground Grana Padano: 50 gr
Wine: 1 glass
How did I do
I cut the beetroots in little pieces and I put them in the blender with a little broth, until creamy and smooth.
In the non-stick pan I made a sautèed with the shallots finely cut and the hot oil. I added the rice, toasted it for about 5 minutes and I poured in the wine.
I continue the cooking for about 20 minutes at slow fire, continuously mixing and adding broth little by little.ù
At half of the cooking I added the beetroots’ cream and I mixed well, adding also salt as required.
At the ending of the cooking, I turned off he fire and I put in the cheese, mixing well. I served immediately.