Every winter, I make this delicious easy to make vegetarian beetroot risotto with 2 cheeses! Which one’s? Read on,…:)
When you add the 2 cheeses to the risotto, after cooking, the risotto will turn pink red bubblegum color,..cool,..hey?
Recipe: For 4 persons
400 gr small to medium-sized fresh beets, cooked for 35-40 minutes, or until tender. With plastic gloves on, peeled & cut up into bite-seized smaller chunks
2 fat cloves of garlic, peeled & finely minced
3 tablespoons of a fruity evoo
1 large white onion, peeled & finely minced
1 liter hot vegetarian gluten-free stock
300 gr uncooked risotto rice/ I used Arborio
100 ml white wine or a bit more/ I used Wine Chateau Genoels – Elderen, Chardonnay white 2006 ( that is a top Belgian wine!!!)
50 gr freshly grated Parmesan cheese
150 gr fresh sheep’s ricotta cheese
1. Take a larger cooking pot & heat up on medium-high. When hot, pour 3 tablespoons of that fruity evoo in it & swirl it all around the pot.
2. Add chopped onion & garlic & fry for about 4-5 minutes. Now, add the rice & stir it all around the base of the pot for about 3 minutes or so. Add beet chunks & stir continuously! Add wine & stir non-stop. Gradually, add the hot stock & only pour in more stock until the rice has absorbed the stock & do this process again & again until al the hot stock has been used up. This will take about 15 to 25 minutes. Check the rice. It must still have a bite to it but must be cooked through, al dente. Take it off the heat. Your risotto still must be a bit liquid & moist too! Off the fire, add your 2 cheeses & stir it well through the risotto. This will bind the risotto more,…Check the seasoning again. Maybe you must add some grins of finely milled black pepper.
3. Serve at once with a loved one & drink the same wine like the one you have used in your risotto! 🙂 MMM,…& cheers!
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