Beet Risotto with Parmesan
Risotto • Italian
Description
Recipe for preparing <a href="https://eda.ru/recepty/zakuski/pechenaja-svekla-28952">roasted beets</a>
Ingredients
- Olive Oil 2 teaspoons
- Onion 1 head
- Arborio rice 1 cup
- Dry White Wine ½ cup
- Beetroot 10 oz
- Chicken Broth 3 cups
- Butter 2 tablespoons
- Grated Pecorino Pepato Cheese 0 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the roasted beets (see note). Heat the broth and keep it warm.
Step 2
Heat the olive oil in a large deep saucepan over medium heat. Add the finely chopped onion and sauté, stirring, until soft, about 10 minutes.
Step 3
Add the rice and mix well. Pour in the wine and let it reduce by half, about 3 minutes.
Step 4
Pour in 0.5 cup of broth and let it evaporate completely. Add the broth gradually, allowing it to evaporate, for about 25 minutes until the rice is cooked.
Step 5
Meanwhile, finely dice the roasted beets and add them to the rice along with the butter and Parmesan. Season with salt and pepper, stir, and serve immediately.
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