Beetroot risotto
Composition / ingredients
4
servings:
Cooking method
Beets can be taken both raw and baked. The second option will be much tastier and more tender. Peel the beets, grate them on a coarse grater.
Finely chop onion and garlic, fry in a risotto pan until golden brown. Add the beetroot and mix.
Add rice (do not rinse, remember?) and fry, stirring, for one minute, then pour in the wine. Let it evaporate completely.
Pour 1/3 of the hot broth into the rice. Stirring constantly, bring to a boil, turn down the heat and cook until almost all the broth is absorbed. Add the remaining broth one ladle at a time until the rice is ready. The average cooking time is 20-25 minutes.
Add mascarpone to the finished risotto. "Beat" the risotto with a spatula from the bottom up to achieve the desired soft and creamy consistency. Season, if you think it's necessary, with salt and pepper.
Remove from heat, add parmesan, stir, and let stand for a couple of minutes. Serve with an extra spoonful of mascarpone.
How to bake beets: wash, wrap in foil and bake in the oven at 150 ° C for about 1 hour.
Finely chop onion and garlic, fry in a risotto pan until golden brown. Add the beetroot and mix.
Add rice (do not rinse, remember?) and fry, stirring, for one minute, then pour in the wine. Let it evaporate completely.
Pour 1/3 of the hot broth into the rice. Stirring constantly, bring to a boil, turn down the heat and cook until almost all the broth is absorbed. Add the remaining broth one ladle at a time until the rice is ready. The average cooking time is 20-25 minutes.
Add mascarpone to the finished risotto. "Beat" the risotto with a spatula from the bottom up to achieve the desired soft and creamy consistency. Season, if you think it's necessary, with salt and pepper.
Remove from heat, add parmesan, stir, and let stand for a couple of minutes. Serve with an extra spoonful of mascarpone.
How to bake beets: wash, wrap in foil and bake in the oven at 150 ° C for about 1 hour.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Table salt - 0 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Chicken broth - 19 kcal/100g
