Creamy Beetroot Risotto

This risotto will surprise you not only with its unusual color but also with its preparation and divine taste.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 95 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 spoons Oil, olive

  • 1 spoon Butter, unsalted

  • 1 piece Onion, raw

  • 250 g Rice, white, short grain

  • 2 pod Garlic, fresh

  • 1 handful Thyme, fresh

  • 150 ml Alcohol, Wine, White

  • 700 ml Soup base, chicken, cube

  • 2 spoons Sour cream

  • pieces Salt, table

  • 100 g Cheese, feta

  • pieces Arugula

pesin pire

  • 500 g Peach, fresh

  • 1 spoon Oil, olive

  • 60 ml Water

  • pieces Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Clean the beetroots (remove the leaves and roots), wash them, and place them in a deep baking dish. Pour olive oil and water over them, season with pepper and salt, and mix well. Cover the dish with aluminum foil. Bake the beetroots in the preheated oven for 60 to 70 minutes. After one hour of baking, check if the beetroots are done by inserting a thin knife. If the knife slides in easily, remove the dish from the oven. If not, continue baking and check every 10 minutes. Let the baked beetroots cool.

  2. Peel the onion and garlic, then finely chop them separately. Pour the broth into a pot and slowly heat it over medium heat. Once the broth boils, remove the pot from the heat.

  3. Place a heatproof pot on the stove and heat a mixture of olive oil and butter. Sauté the onion in the hot fat. Add the rice and quickly toast it while stirring. Then add the garlic and thyme sprigs and cook for another minute to let the garlic release its aroma.

  4. Pour wine over the ingredients in the pot and cook over medium heat, stirring constantly, until the wine evaporates. Then add one or two ladles of hot broth to the rice. There should be just enough broth to cover the rice. Stir until the rice absorbs all the liquid, then add more broth.

  5. Peel the cooled beetroots and cut them into larger pieces, then blend them into a smooth puree using an electric blender. After about 20 minutes of cooking, when the risotto is creamy and the rice is still firm to the bite, remove the pot from the heat. Stir the beetroot puree and sour cream into the risotto. Cover the pot and let the risotto rest for about 5 minutes before serving.

  6. Season the prepared risotto with additional pepper and/or salt if desired, serve on plates, and sprinkle with crumbled feta cheese. Garnish with arugula leaves and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 174.2 kcal
  • Fat: 6.22 g
    • Saturated Fat: 2.6 g
  • Carbohydrates: 24.33 g
    • Sugars: 3.62 g
  • Protein: 3.44 g
  • Fiber: 1.11 g