Having the beet already cooked, making beet risotto takes very little time. I enriched it with a nice burratina😊.
Ingredients for 2 people:
160 g carnaroli rice
100/120 g beet
1/4 onion
vegetable broth
oil
salt
grated parmesan cheese
Chop onion and sauté in oil.
Pour in the rice and toast it.
Add vegetable broth a little at a time and bring the rice to cook.
Chop the beet with a little stock and pour it into the rice 5 minutes before it is cooked.
Stir in Parmesan cheese and, if desired, butter.
Instead of burrata, you can enrich with stracchino, gorgonzola or other soft cheese.
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