Italy Beetroot and goat's cheese risotto
📷 Ewan Munro from London, UK · CC BY-SA 2.0
Translated from Portuguese. See the original
Intensely coloured, sweet and salty.
Ingredients
Servings
- 320 g of arborio rice
- 2 cooked beetroots
- 1 shallot
- 100 ml of white wine
- 1 litre of vegetable stock
- 100 g of goat's cheese
- 30 g of butter
Allergens
Milk and lactoseSulphitesAutomatic estimate: always check product labels.
Method
- Sauté the shallot in the butter and toast the rice
- Gradually add the wine and stock for 15 minutes
- Add the blended beetroot and cook for 3 minutes
- Serve with goat's cheese
Reviews
★ Review this recipeRecipe by the VtrRecipe Team, written from scratch and not tested in a kitchen. Check the ingredients, allergens and times, and cook food safely.