Beetroot Risotto With Ricotta & Parmesan

Ingredients

400 inches gr small to medium sized beets, cooked for 35 -40 minutes or more depending on their size, 2 fat cloves of garlic, peeled & finely diced

3 tablespoons of a fruity EVOO

1 large onion, peeled & finely diced

1 liter chicken or vegetable stock/ I used chicken stock, kept w

300 gr risotto rice / I used Arborio rice

100 ml white wine / I used Wine Chateau Genoels - Elderen, Chard

50 gr freshly grated Parmesan cheese

170 gr fresh sheep's ricotta

Preparation

Take a large cooking pot, add 3 tablespoons of the fruity EVOO. Heat up on medium heat.

Add the chopped onion & garlic cloves. Fry for about 4 to 5 minutes. Then, add the rice & stir around the pot for about 2 to 3 minutes. Add the cut up cooked & peeled beet chunks. Stir continuly. Add the wine. Stir non stop. When the rice has absorbed the wine, gradually add the chicken or vegetable stock, bit by bit, until every time the rice has absorbed the stock. This will take about 20 to 25 minutes. When the rice is ready, taste if the rice is oke.

Now, off the fire, add the ricotta & the Parmesan. Stir well. Taste. It has to taste fab!

Serve at once & enjoy this lovely meal with your other loved one, with a good glass of the same wine at the table!

Comments

Permalink Hillary Davis
January 9, 2011

love this recipe!!! thank you for sharing!!! i just posted a recipe for pickled beets on my food blog you might like.....there's something about the ruby red color that is sooooo appealing in food! :))

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About

A few evenings ago, I made this lovely beet risotto.
After cooking, when the risotto was done, I added ricotta & parmesan through the risotto, off the fire. That gives a rose bubblegum colour to the risotto & it doesn't look nice but its taste is wonderful!!! So, give it a try!!!