Risotto with red beetroots

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.

Buon appetito!

Risotto with red beetroots

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