Beetroot Risotto
Category: Side dish
Preparation:
- Pour the vegetable stock into a saucepan and heat on the hob at the highest setting.
- Put some oil and the risotto rice into a second pan and fry briefly on the hob at the highest setting, stirring.
- Then pour in some vegetable stock and reduce. Stir several times.
- When the vegetable stock has reduced a little, add more stock. Repeat this process until the rice is cooked.
- Finally, add the beetroot juice and the Parmesan to the rice and mix everything together.
- To serve, garnish the risotto with beetroot cubes and chopped parsley.
Tip: If you add stock, it must always be hot, otherwise the risotto rice will not be cooked.
Ingredients (for 4 servings):
250 g risotto
1 tbsp oil
1 l vegetable stock
50 ml beetroot juice
50 g Parmesan, grated
beetroot, diced
1 EL parsley, chopped
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