Filter
Reset
Sort ByRelevance
CLR
Creamy beet risotto with mortadella
Creamy risotto with beetroot, olives and with mortadella suprema.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Dissolve the bouillon tablets in the water.
-
Meanwhile, cut the shallot. Heat the oil in a frying pan. Fry the shallot for 1 min. Scoop the risotto rice through and cook until the grains are shiny and glassy.
-
Add half of the stock and let the rice take the stock in stirring for 5 minutes.
-
Add the rest of the stock and beetroot. Cook the rice gently until tender in 10 minutes. Stir frequently.
-
Cut the mortadella into strips and grate the cheese. Mix the crème fraîche, olives, mortadella and half of the cheese with the risotto.
-
Season with pepper. Put the risotto on plates and sprinkle with the rest of the cheese.
Blogs that might be interesting
-
50 minMain disheggplant, onion, garlic, Red pepper, fresh ginger root, ground coriander, cumin (djinten), grated coconut, water, traditional olive oil, sesame oil, water, brown lentils in tin,stuffed eggplants with lentils -
30 minMain dishRouge potato, fresh string beans, shallot, traditional olive oil, unsalted butter, steak, lepper, radish, vinegar, French mustard, arugula,steak with bean radish salad and mixed potatoes -
20 minMain dishEggs, mashed potatoes, olive oil, wienerschnitzels, endive, onions, mayonnaise,cutlets with salad -
45 minMain dishsomething crumbly potatoes, winter carrot, onion, celery, mild olive oil, dried laurel leaves, fresh thyme, La Trappe Quadrupel, chicken broth tablet, tap water, Double cheese trappist cheese, fresh flat parsley, campagnard bread,Trappist beer cheese soup
Nutrition
650Calories
Sodium0% DV1.845mg
Fat54% DV35g
Protein32% DV16g
Carbs22% DV66g
Fiber20% DV5g
Loved it