Bonjour and welcome to this recipe no. 23.
It’s a surprising recipe, I admit, but so delicious. Very quick to make, ready in 30 minutes, and perfect for a healthy lunch.
Beetroot Risotto
Risotto à la betterave
Ingredients
800 ml vegetable stock (about 3 ⅓ cups)
2 cooked beetroots (medium-sized)
300 g risotto rice (about 1 ½ cups / 10.5 oz)
4 tbsp grated Parmesan (about ¼ cup)
1 bunch of tarragon (about ½ cup leaves, loosely packed)
Salt, pepper
Olive oil
Instructions
Prepare the vegetable stock: in a measuring jug, pour 800 ml (3 ⅓ cups) of hot water and add 1 vegetable stock cube. Once it is almost dissolved, stir well to obtain a smooth stock.
Cut the beetroots into small cubes.
In a saucepan, place 300 g (1 ½ cups) of risotto rice and toast it for 2 minutes over medium heat, until the grains become slightly translucent around the edges.
Pour in a ladleful of hot stock, stir, and let the rice absorb the liquid. Continue like this for 10 minutes, adding the stock ladle by ladle and stirring regularly, until half of it has been used (about 400 ml / 1 ⅔ cups). Keep the heat at medium-low so the rice cooks gently.
After 10 minutes, add the diced beetroots. Continue cooking, gradually adding the remaining stock, until the rice is creamy and al dente (about 18 to 20 minutes).
Remove from the heat and stir in 4 tablespoons (¼ cup) of grated Parmesan along with the tarragon leaves. Mix well to obtain a creamy texture.
Season with salt and pepper.
When serving, drizzle with a little olive oil.
Thank you for reading, let me know what you think in the comments!
Love beetroot, but that plate would look better with a steak onnit