Beetroot and Brie Risotto
Origin of the recipe
Risotto is a classic Italian dish—cooked rice that gradually absorbs liquid during cooking, making it incredibly tender. Try this risotto made with vegetable broth and white wine, topped with beets and Brie cheese.
What do you need for cooking?
Ingredients
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Round grain rice
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Parmesan cheese
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Brie cheese
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Beet
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Onion
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Garlic
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Petiole celery
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Himalayan salt
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Ground black pepper
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Olive oil
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Vegetable broth
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White wine
Kitchen utensils
- Knife
- Board
- Pan
- Grater
Step-by-step recipe
Step 1:
Pour oil into the frying pan.
Step 2:
Finely chop the onion and celery and add to the pan. Stir.
Step 3:
Chop the garlic and add it to the onion and celery. Stir.
Step 4:
Peel the beets and grate them on a coarse grater.
Step 5:
Place the rice and beets in the pan and stir.
Step 6:
Fry the contents of the pan over low heat for 2-3 minutes.
Step 7:
Pour white wine into the pan. Stir.
Step 8:
Stir the risotto until the wine has evaporated.
Step 9:
Little by little, during the cooking process, add the broth, stirring.
Step 10:
When the rice can no longer absorb any more water and becomes moist, the risotto is ready.
Step 11:
Season the risotto with salt and pepper. Add grated Parmesan cheese and stir.
Step 12:
Transfer the risotto to a plate, garnish with a couple of wedges of brie, sprinkle with Parmesan and black pepper.
Cooking tips
If you don't want or can't use white wine, use either apple juice or water. However, water won't impart any flavor to the dish, so juice is better.
Risotto must be stirred constantly after adding liquid.
If you're using apple juice instead of wine, try to choose a slightly tart juice. The closer the flavor to wine, the better.
