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Beet Risotto

Source: https://www.cuisineaz.com/recettes/risotto-a-la-betterave-59242.aspx

Vegetarian Evening Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 509 kcal / serving

Instructions

  • 1.   Bake your beets wrapped in aluminum foil with a little coarse salt for 45 minutes at 350°F (180°C).
  • 2.   Peel the beets. Select 2 or 3 and mash them into a puree. Set aside.
  • 3.   Sauté the onion with olive oil until translucent. Add the garlic, rice. Sauté well. Add the beet puree, then the glass of wine.
  • 4.   Pour the broth in small amounts.
  • 5.   When your rice is cooked, add the cream and parmesan cheese, then mix and turn off the heat.
  • 6.   For the coriander sauce, blend all the ingredients.
  • 7.   When serving, sauté your beets in a pan with a little balsamic vinegar for a few minutes.
  • 8.   Arrange everything: the risotto, a little crumbled goat cheese, some whole beets (or cut into pieces if too large), and a spoonful of coriander sauce.

Ingredients for servings

  • 500 g of raw red beet
  • 250 g of risotto rice
  • 800 ml of vegetable broth
  • 150 ml of white wine
  • 1 onion
  • 1 garlic clove
  • 1 handful of grated parmesan
  • 2 tablespoon of sour cream
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of olive oil
  • 1 slice of goat cheese log
  • Sauce Coriandre :
  • 1 garlic clove
  • 3 tablespoon of olive oil
  • 2 tablespoon of fresh coriander

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    509 kcal
    25 %
  • Fat
    19,67 g
    28 %
  • of which saturated
    5,71 g
    29 %
  • Carbohydrates
    65,75 g
    25 %
  • of which sugar
    11,87 g
    13 %
  • Protein
    10,44 g
    21 %
  • Fibers
    4,47 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.