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An easy recipe for a creamy beetroot risotto: find out how to prepare a delicious beetroot risotto, served with ricotta and fresh Swiss chard leaves.
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
How to prepare a Beetroot Risotto with Herb Ricotta
Heat half the butter in a large shallow pan and cook the onion and garlic over a low heat until softened and transparent.
Add the rice and stir to coat all the grains. Increase the heat and add the wine.
Cook until absorbed.
Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock.
Continue cooking until the rice is tender.
Put about 1/4 of the beetroot into a blender or food processor.
Blend to a puree.
Stir the puree and diced beetroot into the rice and heat gently, stirring until heated through.
Place on serving plates with a spoonful of ricotta and Swiss chard leaves.