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Risotto with beets

Risotto with beets



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Beetroot Risotto Recipe of of 02-04-2017 [Updated on 30-09-2018]

The Risotto with beets it is an appetizing first course with an intense color. The gorgonzola added in the final part of cooking makes the risotto particularly creamy and tasty, a first course to which you can hardly say no!
I have learned to appreciate this vegetable a few years ago, but I am very fascinated by it both for its beneficial properties and for its color and for its sweet and intense flavor.
And nothing, if you are looking for a particular dish to bring to the table, this beetroot risotto could be for you.
Happy Sunday to those who pass by here, today, to put it in the way of my mother, I am a housewife and a homemaker: P

Method

How to make beetroot risotto

Cut the beetroot into chunks and blend it with a ladle of hot broth.

Clean the onion and chop finely.
Put it in a thick-bottomed pan, together with the butter to make it brown.

Add the rice and toast it for a few minutes, then blend with the wine.
When the alcohol has evaporated, cover with the boiling broth.

Halfway through cooking, add the blended and blended beets. Bring the rice to cook by adding a ladle of broth at a time.
Then dissolve the gorgonzola in a couple of tablespoons of milk and add them to the risotto, also adding salt.

Your beetroot risotto is ready to be brought to the table.


  • & # 8226 200 g of Carnaroli rice from Cascina Alberona
  • & # 8226 1 generous liter of vegetable broth
  • & # 8226 0.15 g of saffron in stigmas
  • & # 8226 1 pre-cooked beetroot
  • & # 8226 100 g of Parmesan
  • & # 8226 Butter to taste
  • & # 8226 Classic broth: celery, carrot and onion

Let's proceed with the risotto: in a saucepan dry the rice, taking care to turn it from time to time for a better roasting and add a ladle of broth at a time, paying attention to add more only when the broth poured has been absorbed by the rice.

Towards the end of cooking, pour the saffron infusion water: you will see the rice change color from white to canary yellow and if the rice requires it, add more broth until it is cooked.

With the fire off, stir in the butter and Parmigiano Reggiano, adding salt if necessary, then rest for a few minutes with the lid on.

Serve the risotto and using a sieve cover a part of the risotto with the beetroot powder, to give the recipe a special touch as you can see in the photo.


Recommended for this recipe: Superfino Carnaroli Rice which owes its fame to the exceptional compactness of large and elongated grains with a small central part, to the high amylose content close to 24% of the total starch and to the excellent balance between good liquid absorption capacity and low starch loss . Available in 1 kg vacuum packs.


Beetroot risotto

Blend the beetroot with a little broth in a blender.

Brown 1/2 onion finely chopped in a pan with 20 g of butter.

Add the pureed turnip and let it flavor for a couple of minutes.

Add the rice and toast it.

Bring it to cooking by adding the hot broth, one ladle at a time.

Once cooked, stir the rice with the grated Parmesan and the remaining butter.

In the meantime, cook 1/2 chopped onion over high heat with the white wine until it is reduced by about two tablespoons.

Blend and add the saffron.

Let it reduce by about half.

Arrange the sauce on a serving plate and arrange the beetroot risotto on top.


Beetroot Risotto - Recipes

Good morning!! What a nice colorful and cheerful start to the week :) I'll have to start tasting the beetroot .. Have a nice day.

try Cristina, it's sweet. Have a nice week, a big kiss.

This risotto has a wonderful color. With a break like this it can only be a VERY GOOD day :) A big kiss, good week

It is true .. it lights up the table and brings joy, a hug!

I love the way you wrote & quotil all tied up by cabernet & quot .. Because you can already imagine the
All !

thank you dear, you always find kind and sweet words. A big kiss and good week!

Have a good start of the week dear Chiara has an amazing color I think this rice tastes like its but wonder who doesn't have the copper pot? I presume that a commune can be fine too, right? kisses, see you soon . Giovanna

but of course you can do it with a steel pot but since I have the copper one the risottos are more amalgamated, creamier. A big kiss!

Have a nice day and a good week!
But this risotto is a delight! Well done Chiara!
Big kiss !

thanks Marina, a hug and good week!

How beautiful is your risotto Chiara, so elegant, good.

thanks Giuliana, a big kiss.

This risotto is beautiful. an explosion of joy for colors!
Congratulations and have a good start to the week

thanks Eve, good week to you too!

A truly beautiful color! :)

makes the table very cheerful! Good week Emanuela!

What a fantastic color. It must be super good.
Good Chiara and good start of the week!
Roberta

thanks Roberta, good week, a big kiss.

What a tender presentation.
A hug and good week

thanks Manu! Have a good week.

this dish has a wonderful color and I imagine its goodness !! good day to you dear :-)

thanks Rosa, a hug and good week!

The color is great, the presentation is great, and I'm sure the flavor is great.
Hello and happy Monday

thanks Carla, good week!

I read the recipe over there .. it's crazy! Do you think I have a pack of beets in the fridge to eat .. But I never thought of making a risotto with it. nice color .. kisses and happy monday :-)

then you really have to try it! A hug and good week.

but it is scenograficisssssimo. beautiful beautiful and definitely good!

it's colorful and quick to do! Good week Giulia!

Beautiful, it can look great on the Christmas table!

Safe! Have a nice week Any!

What a beautiful color. :)
A big and happy week.

A good risotto is always a good risotto and this certainly has a full and appetizing taste)

finally it's time for risotto and this is very special! Have a nice week Laura!

delicious this recipe, I want to check some indexes of the beet and to be able to prepare the risotto in complete tranquility. a kiss

one day you will explain to me what these indices are, I did not understand well. a big kiss.

I miss this: I have not tried the beetroot in risotto yet. an intriguing and also quick combination (since I can use the one already cooked), to try without a doubt, thanks !!

but of course, those already cooked and vacuum-sealed are ideal, good week Barbara!

I really like the combination of beetroot and buffalo ricotta they have a common sweetness that is very palatable

thanks Günther, it is precisely the characteristic of this risotto: the sweetness, slightly mitigated by the wine, thanks for stopping by, good week!

A fabulous risotto, perfect the pairing of beetroot with Cabernet Sauvignon wine. Good week Daniela.

thanks Daniela, good week to you too!

Hi, come and have a cup of tea with me.

welcome Fla! I stopped by and joined your followers, you are very creative!

We also made the beet risotto last year and I must confess that I loved it. Whenever we don't know what to prepare, I always remind Tommy how much I liked that risotto and we always promise to try it again. Next time I'll follow your advice and add ricotta too.
A big kiss.

the ricotta makes it beautifully creamed, try it! Have a good week, a hug.

but look. :) just yesterday I photographed that it has practically the same color, but made with red cabbage! I thought I'd post it on Wednesday.
with beets I have not tried it, but I think it is very good from what I see.

with red cabbage? Who knows how good Irene, I want to try it! Thanks for visiting, have a nice week!

Dear Chiara, here is a risotto that if I didn't know I could never think of realizing given the ferocious hatred I have for beets. instead I invite all the friends who follow you to try this magnificent risotto of yours as it is amazing! a revelation of elegant and refined taste that reaches your mouth. a really great recipe, good Chiara !!

thanks Clara, you are very kind! a hug and good week!

It has a very inviting color!

I've always wanted to make a risotto with red wine, but with the added beetroot it's fantastic. I really like the colors and the taste must be very good.

it is very colorful and with a delicate flavor! Good week Linda!

A risotto with all the trimmings! I love the buffalo ricotta and the combination with the beetroot I find it really fabulous! wonderful presentation! We just have to taste it! if you really could :) a big kiss Chiara and good week: **

thanks Simona, good week to you too!

Wow what a treat, exquisite and refined :-) And what a color! Big kisses.

Chiara, come here and explain to me: you have been putting wine everywhere for a while. It's not like you're getting drunk on me, is it. :))))

I've always liked good wine, not too much but good. in addition to drinking it I like to use it in the kitchen. Hello dear, a hug.

Hi, I came across your blog by chance. I like it, I joined.
so from today I can follow you. good evening Ele

welcome to my blog Ele and thank you for joining! have a good week!

can't find beetroot easily sin, nice risotto!

I used those already boiled, they are in vacuum bags .. They are very comfortable, a hug!

clear just to see the color I like it a lot then the buffalo ricotta is adorable compliments

Hayırlı akşamlar, ellerinize, emeğinize sağlık.Çok leziz ve iştah açıcı görünüyor.

I do not know buffalo ricotta, while I have often used beetroot in pasta or with gnocchi. to amaze my baby in front of a pink baby food! Now that he is older and has more defined tastes, alas he doesn't appreciate it anymore. but I could try to tempt it again with this risotto that I think is delicious (even for adults of course!). a hug and good night!

if you don't find buffalo milk, use cow ricotta as well. thanks for stopping by, a hug!

thanks Chiara, I just have a beetroot in the fridge waiting to be consumed somehow, here everyone is picky when it comes to unusual vegetables. but I'm sure I spread them with this risotto !! beautiful to see by the way! a hug!

let me know Giulia! A big kiss and good week!

It looks beautiful, I love the dishes that are a feast for the eyes too! :-)

thanks Assunta, a big kiss!

Dear Chiara, This sounds like a good side dish and the little hearts look charming. Blessings dearest. Catheirne xo


Red beetroot risotto for & # 8220Welcome home Mario! & # 8221

For today's recipe, we asked our friends, who you already know, of VEGETARIAN DESTINY for help. They came to us to cook us a special first course for MARIO's return home after a week of school trip to Scuola Natura.

We wanted to welcome him with a first course that expressed all the LOVE we have for him and that's why our friends from VEGETARIAN DESTINY offered us a RED risotto like LOVE and we immediately accepted.

RED is also MARIO's favorite color so what's better?

We have followed all the preparation and we GUARANTEE that it is a really quick and easy first course to prepare even when there are guests at home.

Ingredients for 4 people):

· 400 grams of carnaroli rice

· 125 gr margarine or a good soy or normal butter

· Grated Grana Padano * or a vegetable cheese (for vegans)

· 1 steamed beetroot

· Optional: sugar-free almond milk

*Grated Parmesan (for non-vegans) or a & # 8220vegetale creamy cheese & # 8221 for vegans (for a & # 8217 excellent selection of vegan cheeses -FOR THOSE LIVING IN MILAN- you can & # 8217 find high quality artisan products & # 8217 on this site : http://formaggivegani.it/ & # 8211 for something more industrial and easily available in large supermarkets there is an embarrassment of choice that is now vast with large companies such as Granarolo and Alpro that produce these cheeses for large distribution, alternatively, in any NATURASI store & # 8217).

Development.

. Chop the onion and put it on the fire to fry.

. In the meantime, put the vegetable broth that you will use in cooking on the heat and uncork the white wine that you will need to blend.

. Also prepare the beetroot sauce by blending it with the blender and adjust the consistency (if too thick) with a little oil and a drop of water and set aside.

. As soon as the onion is well browned, remove it and keep it aside, you will use it later (this trick is used in restaurants to save time but above all to make the risotto lighter).

. Now toast the rice, when it is warm to the touch, blend with the white wine, about a glass.

. Let it evaporate and cover with the broth.

. Bring it to cooking (about 16 minutes) always checking that the broth covers the rice, turn it over and disturb it as little as possible.

. 5 minutes before removing it from the heat, add the beetroot cream which will give it the red color.

. Turn off the heat when cooked and stir in the cheese.

. Add soy butter or margarine and for a creamier result also almond milk.

. Serve your rice and garnish it as you wish with pieces of beetroot and sprouts of your choice.

. Serve it on the table accompanied by a good fresh white wine.

Our tip:

We paired this special risotto with a fresh, natural and organic white wine with a special name: SO & # 8217 COM & # 8217E & # 8217 of the cellar of Valentina Passalacqua. A Gargano wine, with a firm and enveloping soul like an embrace, with a full and soft body like a caress that must be uncorked a few minutes before being poured into glasses.

We sincerely thank:

Vegetarian Destiny home cooking http://www.destinovegetariano.com

Our white wine COSI & # 8217 COM & # 8217E & # 8217 from the Gargano winery of VALENTINA PASSALACQUA.


Nutritional properties of risotto with beetroot

From a nutritional point of view, the beetroot it has many beneficial properties, as Luca Piretta, nutritionist doctor explains.

  • E & # 8217 a tuber very rich in minerals such as iron and of vitamins like those of group B and folates. This makes it a very useful food for anemic people because both iron and l & # 8217folic acid they are important in the growth of red blood cells.
  • Folate is also essential to counteract hyperhomocysteinemia, a pathology related to the increase in homocysteine ​​in the blood considered a cardiovascular risk factor.
  • Plus the beetroot contains anthocyanins. It is about powerful antioxidants which help fight free radicals and the consequent cellular oxidation, the cause of some degenerative diseases and the appearance of tumor.

The rice has a high power satiating, it's a lot digestible and, being gluten-free, can be consumed without risk by those with celiac disease. Compared to pasta, it has a higher glycemic index, so, especially if you suffer from diabetes, pay attention to blood sugar spikes. However, this effect is mitigated if you combine it with vegetables and you prefer risotto with boiled rice, as in our recipe.


Beetroot and robiola risotto

The beetroot risotto with robiola and balsamic vinegar it's a first course lively, original and balanced in flavors and textures. The Rsweetish aftertaste it is counterbalanced by the robiola and balsamic vinegar, which they give to the dish freshness And acidity. Finally, the baked beetroot cubes give the right crunchiness. The result? A guaranteed success!

  • 160 g of rice
  • 2 pre-cooked red beets
  • water or broth to taste
  • 1 small shallot
  • extra virgin olive oil
  • 1/2 glass of white wine
  • herbs for roasts
  • salt and pepper
  • 50 g of robiola
  • balsamic vinegar (liquid or glaze)

Very good and rich in beneficial properties, the beet here is the protagonist of a tasty and colorful recipe! It is in fact the main ingredient of this creamy and fragrant risotto from the light sweet aftertaste, accompanied by fresh robiola And balsamic vinegar.

To complete the dish and balance the textures, gods baked beetroot cubes which give a light and pleasant crunchiness.

The elements are "broken down" in the dish but are combined with each forkful: overall, each bite will be balanced and tasty, for a perfect and original first course!

There robiola from freshness on the palate and one slight acidity which, like thebalsamic vinegar, contrast the sweetness of risotto. Finally the color, a beautiful magenta red that gives joy to the table.

We have many other risottos in store that you can consult and if you want to give the beetroot another look, among the many recipes available you will be spoiled for choice!


Beetroot Risotto - Recipes

Good morning!! What a nice colorful and cheerful start to the week :) I'll have to start tasting the beetroot .. Have a nice day.

try Cristina, it's sweet. Have a nice week, a big kiss.

This risotto has a wonderful color. With a break like this it can only be a VERY GOOD day :) A big kiss, good week

It is true .. it lights up the table and brings joy, a hug!

I love the way you wrote & quotil all tied up by cabernet & quot .. Because you can already imagine the
All !

thank you dear, you always find kind and sweet words. A big kiss and good week!

Have a good start of the week dear Chiara has an amazing color I think this rice tastes like its but wonder who doesn't have the copper pot? I presume that a commune can be fine too, right? kisses, see you soon . Giovanna

but of course you can do it with a steel pot but since I have the copper one the risottos are more amalgamated, creamier. A big kiss!

Have a nice day and a good week!
But this risotto is a delight! Well done Chiara!
Big kiss !

thanks Marina, a hug and good week!

How beautiful is your risotto Chiara, so elegant, good.

thanks Giuliana, a big kiss.

This risotto is beautiful. an explosion of joy for colors!
Congratulations and have a good start to the week

thanks Eve, good week to you too!

A truly beautiful color! :)

makes the table very cheerful! Good week Emanuela!

What a fantastic color. It must be super good.
Good Chiara and good start of the week!
Roberta

thanks Roberta, good week, a big kiss.

What a tender presentation.
A hug and good week

thanks Manu! Have a good week.

this dish has a wonderful color and I imagine its goodness !! good day to you dear :-)

thanks Rosa, a hug and good week!

The color is great, the presentation is great, and I'm sure the flavor is great.
Hello and happy Monday

thanks Carla, good week!

I read the recipe over there .. it's crazy! Just think I have a pack of beets in the fridge to eat .. But I never thought I'd make a risotto with it. nice color .. kisses and happy monday :-)

then you really have to try it! A hug and good week.

but it is scenograficisssssimo. beautiful beautiful and definitely good!

it's colorful and quick to do! Good week Giulia!

Beautiful, it can look great on the Christmas table!

Safe! Have a nice week Any!

What a beautiful color. :)
A big and happy week.

A good risotto is always a good risotto and this certainly has a full and appetizing taste)

finally it's time for risotto and this is very special! Have a nice week Laura!

this recipe is delicious, I want to check some indexes of the beetroot and to be able to prepare the risotto in complete tranquility. a kiss

one day you will explain to me what these indices are, I did not understand well. a big kiss.

I miss this: I have not tried the beetroot in risotto yet. an intriguing and also fast combination (since I can use the one already cooked), to try without a doubt, thanks !!

but of course, those already cooked and vacuum-sealed are ideal, good week Barbara!

I really like the combination of beetroot and buffalo ricotta they have a common sweetness that is very palatable

thanks Günther, it is precisely the characteristic of this risotto: the sweetness, slightly mitigated by the wine, thanks for stopping by, good week!

A fabulous risotto, perfect the pairing of beetroot with Cabernet Sauvignon wine. Good week Daniela.

thanks Daniela, good week to you too!

Hi, come and have a cup of tea with me.

welcome Fla! I stopped by and joined your followers, you are very creative!

We also made the beet risotto last year and I must confess that I loved it. Whenever we don't know what to prepare, I always remind Tommy how much I liked that risotto and we always promise to try it again. Next time I'll follow your advice and add ricotta too.
A big kiss.

the ricotta makes it beautifully creamed, try it! Have a good week, a hug.

but look. :) just yesterday I photographed that it has practically the same color, but made with red cabbage! I thought I'd post it on Wednesday.
with beets I have not tried it, but I think it is very good as far as I can see.

with red cabbage? Who knows how good Irene, I want to try it! Thanks for visiting, have a nice week!

Dear Chiara, here is a risotto that if I didn't know I could never think of realizing given the ferocious hatred I have for beets. instead I invite all the friends who follow you to try this magnificent risotto of yours as it is amazing! a revelation of elegant and refined taste that reaches your mouth. a really great recipe, good Chiara !!

thanks Clara, you are very kind! a hug and good week!

It has a very inviting color!

I've always wanted to make a risotto with red wine, but with the added beetroot it's fantastic. I really like the colors and the taste must be very good.

it is very colorful and with a delicate flavor! Good week Linda!

A risotto with all the trimmings! I love the buffalo ricotta and the combination with the beetroot I find it really fabulous! wonderful presentation! We just have to taste it! if you really could :) a big kiss Chiara and good week: **

thanks Simona, good week to you too!

Wow what a treat, exquisite and refined :-) And what a color! Big kisses.

Chiara, come here and explain to me: you have been putting wine everywhere for a while. It's not like you're getting drunk on me, is it. :))))

I have always liked good wine, not too much but good. besides drinking it I like to use it in the kitchen. Hello dear, a hug.

Hi, I came across your blog by chance. I like it, I joined.
so from today I can follow you. good evening Ele

welcome to my blog Ele and thank you for joining! have a good week!

can't find beetroot easily sin, nice risotto!

I used those already boiled, they are in vacuum bags .. They are very comfortable, a hug!

clear just to see the color I like it a lot then the buffalo ricotta is adorable compliments

Hayırlı akşamlar, ellerinize, emeğinize sağlık.Çok leziz ve iştah açıcı görünüyor.

I do not know buffalo ricotta, while I have often used beetroot in pasta or with gnocchi. to amaze my baby in front of a pink baby food! Now that he is older and has more defined tastes, alas he doesn't appreciate it anymore. but I could try to tempt it again with this risotto that I think is delicious (even for adults of course!). a hug and good night!

if you don't find buffalo milk, use cow ricotta as well. thanks for stopping by, a hug!

thanks Chiara, I just have a beetroot in the fridge waiting to be consumed somehow, here everyone is picky when it comes to unusual vegetables. but I'm sure I spread them with this risotto !! beautiful to see by the way! a hug!

let me know Giulia! A big kiss and good week!

It looks beautiful, I love the dishes that are a feast for the eyes too! :-)

thanks Assunta, a big kiss!

Dear Chiara, This sounds like a good side dish and the little hearts look charming. Blessings dearest. Catheirne xo


Beetroot risotto

Prepare the chips. Peel the Jerusalem artichokes, slice them thinly with a knife or mandolin and immerse them in a bowl with water acidulated with lemon juice. Drain them and dry them on kitchen paper. Put some flour in a bag, combine the tubers and shake. Transfer the Jerusalem artichokes to the colander and shake to remove excess flour. Finally fry them in hot oil, turning them on both sides. Drain them, let them dry on kitchen paper, salt them and keep them warm.

Cook the risotto. Peel the shallots, chop them finely and brown them with 30-40 g of butter in the saucepan. Add the rice, toast it for a couple of minutes. Deglaze with the glass of wine, let it evaporate and continue cooking the rice, wetting it with 1-2 ladles of hot broth each time the previous ones are absorbed. Meanwhile, peel the beets, blend one in the blender and cut the other into cubes. Five minutes before finishing cooking, add the blended beetroot to the risotto.

Finish cooking. Wet the risotto again with a little hot broth, stir and finish cooking. When the risotto is ready, turn off the heat, season with salt and add a sprinkling of pepper. Mix it with the crescenza in chunks, 3-4 tablespoons of grated Parmesan cheese and the remaining diced beetroot, mixing well to mix the ingredients. Let it sit for 2-3 minutes.

Serve the beetroot risotto. Spread the risotto on individual plates, garnish with the prepared Jerusalem artichoke chips and serve immediately.


Beetroot Risotto - Recipes

35 comments:

A very romantic and tasty risotto !!

Beautiful presentation for this magnificent risotto.
Ideal for a nice dinner for two on Valentine's Day :-))
a hug ^ __ ^

Laura, a delicious risotto to celebrate Valentine's Day, a true marvel of goodness and flavors! Very good, I love it!
A hug and good weekend!
♡♡♡

original, tasty and choreographic. very, very good.

Laura, your risotto is certainly very good but I must say that the appearance strikes me above all. You should participate in Sabrina's contest & quotgive me a risotto & quot; in which I also participate A kiss my dear and think about it it would be a shame not to participate with such a beautiful risotto

Uh, but it's really gorgeous, so romantic and colorful! Congratulations, very inviting: D

it looks great, I discovered beetroot very recently and I like it, excellent risotto! A hug SILVIA

perfect for valentine's day!
kisses
Alice

A beautiful dish. to copy. Well done. until next time!

You made a beautiful presentation and I imagine good taste too. I like beets, that's why I say it! Good day !

beautiful contrast, delicious flavors, great idea that I will definitely use for our valentine!
amelie

VERY BEAUTIFUL TO SEE AND GOOD. WHY DON'T YOU SEND IT TO MY CONTEST & quotGIVE ME A RISOTTO & quot. I WAIT FOR YOU, I WILL COUNT. KISSES SABRY

but how niceooooooooo. I really like it very much and then it's really perfect for Valentine's Day!

I can only tell you that it is a marvel. What a great look for Valentine's Day !!
Good afternoon dear Laura!

I love the beetroot .. great idea the risotto. it is also very romantic. smack and good w.e.

What a great idea a beetroot risotto. I really like this recipe and then the presentation is fabulous. I think I'm copying it for you.
A hug and good weekend

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obviously without obligation ..
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Dear Laura, this risotto, as it presents itself, is like a message that on Valentine's Day we must all be as good as this beautiful heart :).
Hello and good weekend dear friend.
Tomaso

This risotto is very spectacular, and who knows how good, I like the beetroot very much, very good.
Big kisses.

What a beautiful presentation .. I see that we are both romantic ^ _ ^