kategorieë: KosEnglish recipes

Beetroot risotto

Serves 4

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  • 2 red beetroots, peeled and diced
  • 750 ml (3 cups) homemade chicken stock
  • 30g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g risotto rice
  • 60 ml (¼ cup) white wine
  • 50g parmesan, grated
  • 125g crème fraiche

1 Bring the beets and chicken stock to a boil in a large saucepan and cook for 20 minutes or until the beets are tender. Process until smooth in a blender.

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2 Melt the butter in a large pan over medium heat. Fry the onion and garlic for 5 minutes or until soft.

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3 Add the rice and cook for 2 minutes. Add the wine and cook for another 2 minutes.

4 Pour the chicken stock (with the beetroot) in small portionsover the rice, about 80 ml at a time. Stir constantly – it takes about 20 minutes or until the risotto has absorbed all the stock but still is al dente and not mushy.

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5 Sprinkle with Parmesan and serve with scoops of sour cream and pepper.

Deel
Gepubliseer deur
Nicole Kemp

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