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For 4 people
320 g Carnaroli risotto rice
1 glas white wine (ca. 125 ml)
50 g parmesan cheese
ca. 600 ml vegetable stock
Melt the butter in a large saucepan over medium heat. Add the onion and cook until just softened. Add the rice and thyme and stir to coat the rice grains in the butter. Add the white wine to the rice and continue cooking until most of the liquid has been absorbed. Add the vegetable stock, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 15 minutes until the rice is cooked but slightly al dente. Add the pureed beetroot 5 minutes before the stock max has been absorbed.
To finish the risotto add a final knob of butter and some parmesan cheese. To serve garnish with some rosemary.
Serve the beetroot risotto with roasted shrimps.
My motto is... back to the roots!
"We need to start re-evaluating the way in which certain dishes were made long ago. The preparation of healthy foods, free of additives, is essential to preserve the natural taste."