Beetroot Risotto
2 servings
60 minutes
Beetroot risotto is an exquisite dish of European cuisine where classic Italian risotto combines with the rich flavor of beetroot. This recipe stems from culinary experiments aimed at giving traditional dishes new shades. Its velvety texture and deep beet color create an incredibly elegant impression. Spices like lemongrass, garlic, and ginger add subtle Eastern notes to the risotto, while feta cheese cream softens the taste and adds tenderness. Walnuts provide a pleasant crunch and complete the composition. This risotto is perfect for both a cozy dinner and a festive table, impressing with its harmony of flavors and richness of aroma.
1
Wash and peel the beetroot. Slice it thinly and add the following ingredients: beetroot, butter, water, salt, and bake until done. The readiness can be determined by the softness of the beetroot.
- Beetroot: 500 g
- Butter: 100 g
- Water: 1 l
- Salt: 5 g
2
The prepared mass must be cooled, and then the beet mass should be thoroughly whipped with beet juice until a homogeneous consistency is achieved.
- Beetroot: 500 g
- Beetroot juice: 300 ml
3
Chop lemongrass, garlic, and ginger finely, sauté in olive oil, add prepared risotto rice. Then add beet cream, salt it, and heat for 3 minutes on low heat.
- Lemongrass: 2 g
- Garlic: 5 g
- Ginger: 5 g
- Vegetable oil: 10 ml
- Risotto rice: 100 g
- Beetroot juice: 300 ml
- Salt: 5 g
4
Risotto with beet puree, flavored with ginger and lemongrass, served with feta cheese cream. To prepare this, whip cream with feta cheese in a 50-50 ratio. Also, add chopped walnuts and herb leaves.
- Feta cheese: 25 g
- Cream (22%): 25 ml
- Walnuts: 5 g
- Cilantro: 4 g
- Garden cress: 1 g