Source: https://www.aisne.com/le-territoire/terre-gourmande/risotto-a-la-betterave-sucriere
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Sugar beet risotto (white)
Instructions
- 1. First, wash and peel the sugar beet, cut it into cubes, and cook it for at least 30 minutes in a liter of boiling water.
Also cut the carrot into cubes, without cooking it. - 2. Sauté the rice and minced onion in olive oil.
- 3. When the rice grains are translucent, add the carrot and beet, as well as the slices of preserved lemon.
- 4. Using a ladle, regularly moisten with hot broth while maintaining medium heat until the rice is cooked to your liking.
- 5. Just before serving, incorporate the fresh cream, lemon juice, and grated Parmesan.
Ingredients for servings
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250 g of risotto rice -
200 g of sugar beet -
1 onion -
1 carrot -
3 tablespoon of olive oil -
2 liter of broth -
1 preserved lemon (salty) -
20 cl of sour cream -
20 g of grated parmesan -
1 lemon juice
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value499 kcal25 %
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Fat27,13 g39 %
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of which saturated12,65 g63 %
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Carbohydrates53,82 g21 %
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of which sugar3,95 g4 %
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Protein7,83 g16 %
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Fibers1,58 g?
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More data
* As an indication, before cooking, RDA of the EU.