Beetroot Risotto is a colorful first course with a really creamy consistency. This dish is truly spectacular, so I recommend that you prepare it when you want to impress your guests with an impressive dish.

It can be made with a cream cheese taleggio, Parmesan cheese, or with yogurt.

We will prepare it with yogurt. Beetroot is known for its sweetness and intense magenta color, yogurt for its pleasantly sour creamy heart.

Servings: 4

INGREDIENTS:

320 g. Carnaroli rice
20 g. Olive oil
200 g. Precooked beets
100 g. Greek yogurt
1 ltr. Vegetable broth
30 g. Dry white wine
1 shallot
Extra virgin olive oil 1 tablespoon for each dish.
Salt up to taste

PREPARATION:

To make the beetroot risotto, first prepare a vegetable broth, and keep it warm.

Peel and cut the onion into small cubes ①; in a large pan pour the onion and 20 g of olive oil, and let it brown for a few minutes, stirring often②, then pour the rice and let it toast for about 3 minutes ③.

Cut 200 g of beets ④ (I used the pre-cooked ones) into slices, then place them in the tall glass of the immersion mixer, pour a ladle or two of hot vegetable broth and blend until you get a puree ⑤.

Once the rice is toasted, add the white wine ⑥, and once the alcohol has evaporated completely, pour in the beetroot puree ⑦.

Add the hot vegetable broth a ladle at a time ⑧, continuing to wet it every time the liquid has dried, taking care to mix it often with a wooden spoon, until cooked (approximately 15-20 minutes) ⑨.

Spread the rice on the plates ⑩, garnish with the yogurt ⑪,and a spoonful of extra virgin olive oil ⑫.

If you want to do it with the Parmesan cheese, at the end of cooking, remove the rice from the stove, add a knob of butter, stir in and then add the Parmesan cheese.

If, on the other hand, you want to do it with Taleggio cream, dissolve 200 g. of Taleggio in 100 g. of liquid fresh cream, add black pepper and grated nutmeg as required, and pour it over the risotto.