Beetroots give the vivid Risotto alla barbabietola an amazing colour and a delicate sweetness, while giving you all its health benefits. The addition of supercheeses parmesan and ricotta, some of the healthier cheeses in the world – makes this dish all the more irresistible.
What you’ll need
- 30g butter
- 1 tbsp olive oil
- 3 shallots, peeled and chopped finely
- 1 cup arboria risotto rice
- 500ml vegetable stock
- 200g cooked beetroot, pureed, added with juice of 1/4 lemon
- 75ml white wine
- 50g parmesan
- 1 tbsp finely chopped rosemary
- Salt and freshly ground black pepper
To serve:
- 100g ricotta cheese, roughly torn
- Chopped curly parsley
How to make it
- Melt the butter in a pan and add the olive oil.
- Saute shallots gently until translucent, then add garlic and cook for a further minute.
- Add the rice and give it a quick stir until the grains are fully coated with butter.
- Add the white wine and cook till almost fully evaporated.
- Gradually add the stock, one ladle at a time. Ensure the stock is fully absorbed before adding the next ladleful. Keep going until rice is cooked
- When rice is cooked, add beetroot puree, followed by rosemary and parmesan.
- Serve with ricotta and chopped curly parsley.