Beetroot and Cheese Risotto - Detailed recipes with photos.

Risotto with beets and cheese – a detailed recipe cooking. Time: 2 час. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
- 1.1 Risotto
- 1.2 Baked beets
2 Recipe preparation:

Ingredients for the recipe:

Risotto

Baked Red Beets Recipe Below
2 tbsp. l olive oil
0.33 Art. chopped shallots
2 tbsp. rice arborio
1 chopped garlic clove
1 tbsp. red wine
4 tbsp. fresh beetroot juice
1.5 tbsp. vegetable broth
2 tbsp. l (30 gr.) Butter
0.5 tbsp. finely grated pecorino cheese and optionally for decoration
2 tbsp. l finely chopped green onions

Baked beets

4-5 beet tubers
2 tbsp. l olive oil
3 coarsely chopped garlic cloves
1 sprig of fresh rosemary

Recipes with similar ingredients: arborio rice, beets, pecorino cheese romano rosemary

Recipe preparation:

Put the shallots and oil in a large stewpan, with high walls heated to medium temperature. Add a pinch of salt then cover and fry (so that the onion does not caramelize) 2-3 minutes. Add rice and fry for about 5 minutes, mix to make rice covered with butter. Add the garlic and cook, stirring until aroma appears. Deglaze the pan in red the wine.
Meanwhile, heat the beetroot juice in a medium saucepan sizes along with vegetable broth. Slowly add juice to pan with risotto, one ladle at a time, stirring, and pouring the next ladle only when the previous serving soaks up. Cook this way until the rice is soft and all liquid will be added, 30-40 minutes.
Stir in butter and pecorino cheese. Try and add spices to taste. Serve the risotto with baked red beets, pecorino and green onions. Recipe for risotto with pumpkin. Baked beetroot: Preheat the oven to 180 ° C. Put the beets in the center a large piece of foil and drizzle with olive oil. Add garlic, rosemary and some salt and pepper. Fold the edges of the foil together and fasten. Bake until soft, 40 minutes. When enough cool, remove the peel and cut the beets into cubes.