Beetroot Risotto

Category: Side dish

 

 

Preparation:

  1. Pour the vegetable stock into a saucepan and heat on the hob at the highest setting.
  2. Put some oil and the risotto rice into a second pan and fry briefly on the hob at the highest setting, stirring.
  3. Then pour in some vegetable stock and reduce. Stir several times.
  4. When the vegetable stock has reduced a little, add more stock. Repeat this process until the rice is cooked.
  5. Finally, add the beetroot juice and the Parmesan to the rice and mix everything together. 
  6. 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.

     

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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