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Beet risotto


Gluten-free beet risotto

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.


Gluten-free beet risotto

Instead of burrata, you can enrich with stracchino, gorgonzola or other soft cheese.


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