This risotto rosso is a real vitamin bomb and at the same time it looks awesome! Beets, nuts and green parsley are source of magnesium, potassium and calcium. Sweet beets go well with white, dry wine and soft rice.
Traditionally, risotto is served with cream, but because of following the principle of culinary minimalism we skip this step and leave only healthy ingredients. We recommend you to add a small amount of Parmesan cheese – definitely will go well with every risotto.
What is needed for 2 servings?
3/4 cup of white rice (preferably arborio)
2 medium beets, cooked earlier, peeled and diced
a handful of walnuts, chopped
a handful of parsley, shredded
2 small onions, diced
2 cloves of garlic, crushed
2 cup vegetable broth
1/4 cup white dry wine (optional)1/4 teaspoon pepper, herbs
1/4 teaspoon nutmeg
1 tablespoon olive oil
1 teaspoon of butter
1. Fry onion in hot oil.. When it is golden add rice and toast it until about 75% of the seeds will be turn white.
2.Pour wine and wait until it evaporates. Reduce the heat.
3. Pour a ladle of broth and wait until it evaporates – repeat this until the rice is soft. Stir often.
4. Add beets, parsley, nuts, garlic, herbs, pepper and nutmeg together with the last ladle of broth. When broth is absorbed, add butter, mix thoroughly and serve.