Beetroot Risotto with Ricotta

Beetroot Risotto with Ricotta

Beetroot Risotto with Ricotta

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.

May 17, 2018

serves for

4

total time

0 HR 50 MIN

ingredients

Olive oil
1 tbsp
butter
1/2 tbsp
Onion
1, finely chopped
Garlic
1 clove, finely chopped
Arborio rice
250 g
Red Wine
150 ml, dry
vegetable stock
700 ml, hot
beetroot
500 g, cooked, diced
ricotta
herbed
chard
leaves, swiss

Preparation

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.

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