Filter
Reset
Sort ByRelevance
Ronald Cowgill
Creamy beet risotto with Italian mortadella
Risotto with beetroot, creamy crème fraîche, mortadella and sun-ripened taggia olives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the water to the boil with the bouillon tablets and let the tablets roast. Meanwhile, peel the shallots and finely chop.
-
Heat the oil in the frying pan and fry the shallot for 1 min. Add the risotto rice and fry the grains in glass for 5 minutes. Stir frequently.
-
Add 2/3 of the stock and leave the rice in 5 minutes.
-
Add half of the remaining broth and the beetroot. Let the rice cook for 10-15 minutes. Stir frequently.
-
Add more stock if the risotto becomes too dry.
-
Meanwhile cut the mortadella into strips. Stir in the risotto together with the olives, crème fraîche and cheese.
-
Season with (freshly ground) pepper and possibly salt. Spread over deep plates and sprinkle with the rest of the cheese.
Blogs that might be interesting
-
20 minMain dishfresh green beans, couscous, pine nuts, onion, traditional olive oil, lean ground beef, red pointed pepper,couscous of the fakir
-
15 minMain dishwholemeal penne rigate, pork schnitzel, traditional olive oil, romatomat, creme fraiche, tomato paste, fresh chives, garlic,schnitzel with chive sauce
-
15 minMain dishoven fries, mustard, honey, lemon juice, ham, white coal, white raisin, yogurt, creme fraiche, Red pepper,roasted ham with fries and coleslaw
-
280 minMain dishoil, rib, meat broth tablet, bay leaves, carrots, swede, (Red onions, potatoes, bunch onions,Irish stew
Nutrition
885Calories
Sodium0% DV2.675mg
Fat82% DV53g
Protein52% DV26g
Carbs24% DV72g
Fiber32% DV8g
Loved it