Beetroot Risotto With Ricotta & Parmesan

1. 1

   Take a large cooking pot, add 3 tablespoons of the fruity EVOO. Heat up on medium heat.

2. 2

   Add the chopped onion & garlic cloves. Fry for about 4 to 5 minutes. Then, add the rice & stir around the pot for about 2 to 3 minutes. Add the cut up cooked & peeled beet chunks. Stir continuly. Add the wine. Stir non stop. When the rice has absorbed the wine, gradually add the chicken or vegetable stock, bit by bit, until every time the rice has absorbed the stock. This will take about 20 to 25 minutes. When the rice is ready, taste if the rice is oke.

3. 3

   Now, off the fire, add the ricotta & the Parmesan. Stir well. Taste. It has to taste fab!

4. 4

   Serve at once & enjoy this lovely meal with your other loved one, with a good glass of the same wine at the table!

* Per serving · 4 servings · Values may vary.

No additional tips available.