Beetroot risotto with Parmesan
4 servings
30 minutes
Beetroot risotto with parmesan is a refined dish of Italian cuisine that combines creamy Arborio rice with the rich, slightly sweet flavor of roasted beetroot. It gained popularity due to beetroot's ability to transform classic risotto into a dish of vibrant ruby hue. A light hint of white wine and butter gives it a velvety texture, while parmesan adds a subtle saltiness and depth of flavor. This dish is perfect for both a cozy dinner and a festive table, surprising guests with its unusual appearance. It can be served alone or paired with green salads and light white wine for a harmonious gastronomic delight.
1
Prepare baked beets (see note). Heat the broth and keep it hot.
- Chicken broth: 3 glasss
2
Heat olive oil in a deep large saucepan over medium heat. Add finely chopped onion and sauté, stirring, until soft, about 10 minutes.
- Extra virgin olive oil: 2 teaspoons
- Onion: 1 head
3
Add rice and mix well. Pour in the wine and let it evaporate by half, about 3 minutes.
- Arborio rice: 1 glass
- Dry white wine: 0.5 glass
4
Pour in 0.5 cup of broth and let it evaporate completely. Add broth, allowing it to evaporate, for about 25 minutes until the rice is ready.
- Chicken broth: 3 glasss
5
Meanwhile, dice the roasted beetroot and add it to the rice along with butter and parmesan. Season with salt and pepper, mix, and serve immediately.
- Beetroot: 250 g
- Butter: 2 tablespoons
- Grated Parmesan cheese: 30 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
