578
Risotto is a northern Italian rice dish cooked with broth derived from meat, fish, or vegetables. In Today’s recipe, Chef Sandeep Supkar is sharing a Beetroot Risotto cuisine. The recipe takes only 20-30 minutes to prepare.
Ingredients For The Beetroot Risotto Recipe
- 1 medium-sized beetroot
- 2½ tbsp extra virgin olive oil, plus more for grilling
- ¾ tsp salt, more to taste
- Freshly ground black pepper, to taste
- ½ large onion, finely diced
- 2 garlic cloves, finely diced
- 150 gm arborio rice
- ½ cup vegan white wine
- A few sprigs of fresh thyme leaves picked
- 1 vegan stock cube dissolved in 3 cups / 750 ml water
- Vegan ricotta cheese
- 2 tsp Almond – Toasted
Steps To Prepare The Beetroot Risotto Recipe
- Heat up the oven to 200° C
- Peel all of the beetroots. Cube one of them into tiny cubes.
- Blend the roasted beetroot in a blender with olive oil. Check the consistency and make a nice smooth puree. Set aside
- Heat up a heavy bottom pan. Add olive oil and sauté the shallot until translucent (about 5 mints)
- Add the garlic and sauté another 5mins.
- Add vegan white wine. Reduce the wine so that the rawness goes.
- Add the arborio rice and fry it off for a few seconds. Stirring frequently. Add the vegetable stock. Add thyme.
- Adjust the reasoning.
- Keep stirring and add the beetroot puree once the risotto is cooked al-dente.
- Add the vegan ricotta just before the final product.
- Add roasted almond as a garnish.
You can also follow him on Instagram & LinkedIn