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
-
40 minMain dishonion, (olive oil, tomato cubes, wholemeal macaroni, cool fresh broccoli, 30 mature cheese, paprika,macaroni broccoli dish from the oven
-
20 minMain dishRed pepper, vine tomato, White bread, anchovy fillet, garlic, flat leaf parsley, fresh thyme, dried thyme, olive oil,stuffed red pepper with tomato and anchovies
-
30 minMain dishcrispy corn, kidney beans from canned, bunch onion, Cherry tomatoes, Cheddar, Tortilla wraps,Mexican vegetable wraps
-
20 minMain dishgarlic, traditional olive oil, thin bacon strips, water, vegetable stock, tomato cubes, Italian stir-fry chestnut mushrooms and leeks, pipe rigate, basil,autumn minestrone
Nutrition
650Calories
Sodium0% DV1.845mg
Fat54% DV35g
Protein32% DV16g
Carbs22% DV66g
Fiber20% DV5g
Loved it