Filter
Reset
Sort ByRelevance
J
Creamy beet risotto with Italian cheese
Italian risotto with beet, cream cheese, arugula and Italian cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Bring the broth to the boil.
-
Heat the butter in a thick-bottomed pan and fry the onion glassy.
-
Add the rice and bake all the way until the grains shine.
-
Add the stock to the rice for a dash and let it boil gently until the stock is absorbed.
-
Repeat until all the stock has been absorbed and the rice is al dente and smooth.
-
Meanwhile, let the beets drain into a sieve and cut into pieces.
-
Stir in the cream cheese and beetroot through the risotto and warm well. Spread the arugula over the plates, scoop the risotto and sprinkle with the cheese flakes.
Blogs that might be interesting
-
45 minMain disheggplant, traditional olive oil, unsalted mixed nuts, wholemeal old brown bread, shallot, spicy paprika powder, creme fraiche,aubergine lasagne with nut mince
-
20 minMain dishsugar, egg, milk, yogurt, cocoa powder, butter, vanilla essence, salt, self-raising flour, coffee, chocolate, cream,simple chocolatecake
-
35 minMain dishpork steaks, hampen, ginger root, ginger shavings in syrup, garlic, onion, onion, soy sauce, ketjapmarinademanis, Brown sugar, honey, sunflower oil, peanut oil, rice, leeks, winter carrot, celeriac,roasted pork steaks with winter pilav
-
30 minMain dishcrumbly potatoes, minced beef, shallot, garlic, finely chopped basil, olive oil, tomatoes, sundried tomatoes in oil, Grana Padano,stew tomato with meat skewer
Nutrition
480Calories
Sodium0% DV1.340mg
Fat22% DV14g
Protein30% DV15g
Carbs24% DV71g
Fiber16% DV4g
Loved it