Risotto with Roasted Beets and Glazed Carrots

A purple, delicious, and flavorful vegetable risotto, garnished with glazed carrots before serving, is sure to delight all vegetable dish lovers.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 95 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Glazed carrots

  • 12 pieces Carrot, fresh

  • 2 spoons Butter, unsalted

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Parsley puree

  • 3 pieces Peach, fresh

  • 1 spoon Oil, olive

  • 60 ml Water

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Rižota

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 cup Rice, white, medium grain

  • 1 pod Garlic, fresh

  • 1 piece Spices, bay (leaves)

  • 0.5 dl Alcohol, Wine, Red

  • 3 cups Soup base, chicken, cube

  • 2 spoons Butter, unsalted

  • 1 handful Cheese, Parmesan, hard

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 200 degrees Celsius. Clean the carrots thoroughly under running water. Clean the beetroots (remove the leaves and roots), wash them, and place them in a deep baking dish. Drizzle with olive oil and water, season with pepper and salt, and mix well. Cover the dish with aluminum foil. Roast the beetroots in the preheated oven for 60 to 70 minutes. After one hour of roasting, check if the beetroots are done by inserting a thin knife. If the knife slides in easily, remove the dish from the oven. Otherwise, continue roasting and check every 10 minutes to see if the beetroots are done. Let the roasted beetroots cool.

  2. Peel the cooled beetroots and cut them into larger pieces, then blend them into a smooth puree using an electric blender. Peel the onion and garlic, and finely chop them separately. Pour the broth into a pot and slowly heat it over moderate heat. Once the broth comes to a boil, remove the pot from the heat.

  3. Heat olive oil in a pot. Add the chopped onion and sauté until it becomes translucent and soft. Add the rice and quickly toast it while stirring until it becomes translucent. Then add the bay leaf and garlic, and sauté for another minute to release the garlic's aroma. Deglaze with wine and cook over moderate heat, stirring constantly, until the wine evaporates. Season with pepper and salt to taste.

  4. Next, 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. 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 in one cup of beet puree, butter, and cheese. Cover the pot and let the risotto rest for about 5 minutes before serving.

  6. While the risotto is resting, prepare the glazed carrots. Bring salted water to a boil in a large pot and cook the carrots for 1 minute. Drain the carrots, then melt butter in a large pan. When the butter starts to foam, add the carrots and quickly sauté them. Season with pepper and salt to taste.

  7. Serve the risotto on plates and garnish with the glazed carrots. Serve the prepared dish immediately.

Nutrition Information (Per 100g)

  • Calories: 136.11 kcal
  • Fat: 5.29 g
    • Saturated Fat: 2.24 g
  • Carbohydrates: 19.08 g
    • Sugars: 3.39 g
  • Protein: 1.15 g
  • Fiber: 1.43 g