Lately I have been doing some experiments, preparing classics with a twist or turning them into a vegetarian option. I feel an urge to do something that can make a difference, even if is just for a small step, if we all do we can get some changes and maybe make our world a bit more sustainable. Every little change, not matter, how small, is better than doing nothing. So just to clarify, I am not vegetarian, but I eat maybe once a week meat or fish, the alternatives with vegetables are just so divers that you can do anything. This time a second attempt to prepare a beetroot risotto was a fantastic result.
The ingredients for 3 people are:
- 400 gr. beetroot
- 1 onion, chopped
- 1,2 l. vegetable broth
- 150 ml. white wijn
- 50 gr. butter
- 70 gr. parmigiano, grated
- 70 gr. feta cheese in dices
- 225 gr. risotto rice
- A bunch of parsley, chopped
The steps are very simple, peal and dice in 1cm dices the beetroot. Then cook in boiling water with a bit of sea salt for about 10 minutes, when ready drain and return to the pan, put on the lid to keep warm. While the beetroot cooks prepare the broth and also keep warm.
In another pan add 25 gr. of the butter, melt and add the onions. Cooked until glazed. Add the beetroot, stir and cook a couple of minutes, then add the risotto stirring for another minute and pouring the white wine to deglazed. Once the wine is all take in add slowly the broth with a ladle at the time and stirring regularly. This takes about 25 minutes. Keep an eye that the risotto doesn’t stick to the pan.
Once the risotto is done, stir in the parmigiano and the rest of the butter. Serve with the feta and the parsley, with a nice dry white wine. Enjoy!