Beetroot risotto

(6 portions)
4 beetroots
1 onion
1/4 cup of butter
3 cups of rice (Aborio)
3 garlic cloves
8 cups of water
1 tsp of stock powder
1 cup of vinegar
1 juice of lemon or mandarin (both are great, but choose)
1 tsp of black soya sauce
1 tbsp of finely minced parsley
1/2 cup of grated cheese (Parmesan)
salt, pepper

Peel and chop the beetroot into small chunks.
Mince the onion.
Mince the garlic.
In a large saucepan, melt the butter under low heat.
Add the onion, and cook until transparent.
Add the beetroot and cook for ten min over medium heat, stirring continuously.
Add the rice and the minced garlic, stir continuously and fry for 5 min over low heat.
Add the water, the stock powder and cook over hot heat until reaching the boiling point.
Lower the heat, cover and let it cook so that all the water is absorbed.
Add the vinegar and the soya sauce, stir gently and cover again to let the rice absorb the flavours.
Stir in the salt, pepper, the grated cheese and the parsley.
Serve hot or cold.


3 Responses to “Beetroot risotto”

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