BEETROOTS RISOTTO AND BLUE CHEESE
INGREDIENTS
- 200 gr risotto rice (e.g. Carnaroli)
- 100 gr cooked beets
- 30 gr white wine
- 100 gr blue cheese (or Greek yogurt, or crème fraiche, or another soft cheese of preference)
- 700 gr vegetable stock
- 1 shallot
- 30 gr extra-virgin olive oil
- 30 gr butter
- 30 gr grated Parmesan cheese
- salt and pepper to taste
- lemon juice
INSTRUCTIONS
First, make your vegetable stock using whatever veggies you have—carrots, zucchini, potatoes, onions, leeks, anything works. Wash them well, throw them in a big pot, cover with water, and bring it all to a boil. Let it cook for at least 30 minutes, then just keep it warm.
Now, grab your cooked beets, cut them into small pieces, and blend them with a bit of the vegetable stock until smooth.
Next, take a shallot, mince it, and toss it into a preheated pan with some olive oil. Stir it around for about 5 minutes on medium heat until it softens. Then, add the rice and let it toast for 3 minutes before pouring in some white wine. Let the wine evaporate completely.
From here, start cooking your risotto by adding a cup of vegetable stock at a time, stirring constantly so the rice absorbs all that goodness. After 10 minutes, mix in your beet puree, season with salt and pepper, and cook for another 5 minutes.
When the rice is perfectly cooked, turn off the heat and stir in some butter and grated Parmesan. Keep stirring for a couple more minutes, adding a little extra broth if needed to get that creamy risotto texture. Add some lemon juice at the end.
Now, it’s time to serve! Scoop it onto a plate and top with dollops of blue cheese, Greek yogurt, crème fraîche, or any soft cheese you like. Enjoy!
Don’t throw away your leftover risotto! Store it in the fridge and the day after make Arancini out of it.
