Beetroot risotto with chicken
6 servings
45 minutes
Beetroot risotto with chicken is an elegant and harmonious dish of European cuisine, where the rich flavor of beetroot combines with the tenderness of chicken thigh. This risotto embodies the traditions of Italian cuisine, enhanced by the vibrant colors of Eastern European flavors. White wine gives Arborio rice a subtle acidity, while vegetable broth and beet juice add depth of flavor and rich color. Baked chicken thigh with honey and Provençal herbs creates a fragrant duet with creamy risotto enriched with Parmesan. The dish is both refined and hearty, and its textural contrast makes each spoonful unforgettable. It is perfect for a cozy family dinner or a festive table, delighting taste buds and the eye.
1
Sauté garlic in olive oil until translucent, add rice and cook for 2-3 minutes.
- Garlic: 4 cloves
- Arborio rice: 120 g
- Olive oil: to taste
2
Pour in white wine and evaporate a little. Add part of the broth and beet juice, season with salt and pepper. Add grated beet.
- Dry white wine: 50 ml
- Vegetable broth: 200 ml
- Beetroot juice: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Beetroot: 20 g
3
Reduce the heat and gradually add broth, stirring the rice each time until it reaches al dente.
- Vegetable broth: 200 ml
4
Place the drumstick in the baking dish.
- Chicken drumstick: 6 pieces
5
Salt, pepper, sprinkle with herbs, add garlic cloves, drizzle with honey and oil.
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
- Garlic: 4 cloves
- Honey: 2 tablespoons
- Olive oil: to taste
6
Bake at 180 degrees for 25-30 minutes until golden brown.
7
Remove the risotto from heat, add parmesan, and mix. Serve with chicken drumsticks, garnished with pea sprouts.
- Parmesan (Parmigiano Reggiano): 10 g
- Pea shoots (microgreens): to taste