Beet Risotto
Risotto • European
Description
Bright, rich in flavors and aromas! Enjoy your meal!
Ingredients
- Garlic 0 oz
- Ginger 0 oz
- Vegetable Oil 0 fl oz
- Cilantro 0 oz
- Walnuts 0 oz
- Watercress 0 oz
- Feta cheese 0 oz
- Beetroot 20 oz
- Butter 5 oz
- Water 0 qt
- Salt 0 oz
- Beetroot 10 fl oz
- Cream 22% 0 fl oz
- Nerone Rice 5 oz
- Lemongrass 0 oz
Step-by-Step Guide
Step 1
Wash and peel the beetroot. Slice it thinly, then add the following ingredients: beetroot, butter, water, and salt, and bake until ready. The readiness can be determined by the softness of the beetroot.
Step 2
Cool the prepared mixture, then thoroughly blend the beetroot mixture with the beet juice until smooth.
Step 3
Finely chop the lemongrass, garlic, and ginger, sauté in a pan with olive oil, then add the prepared risotto rice. Next, add the beet cream, season with salt, and heat for 3 minutes over low heat.
Step 4
Serve the risotto with beet puree, flavored with ginger and lemongrass, along with a cream made from feta cheese. For this, whip the cream with feta cheese in a 50-50 ratio. Also, add chopped walnuts and herb leaves.
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