Beetroot Risotto with Taleggio Cheese
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
1164 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Beetroot Risotto with Taleggio Cheese
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Beetroot risotto is a creamy, vivid delight. Earthy and lightly sweet with a soft and luxe addition of Taleggio cheese. It's a visual and flavourful sensation!
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Ingredients
- 2 tbsp olive oil
- ½ onion (very finely diced)
- 3 beetroot (small, baby beets - around 4oz/120g)
- 1 cup Carnaroli rice
- 1 cup rosé wine (or dry white wine)
- 6 cups vegetable broth (or chicken)
- 2 oz unsalted butter
- ⅓ cup Parmigiano Reggiano cheese
- 150 g Taleggio cheese (cut into small pieces)
- salt & pepper
- 2 tbsp parsley (finely chopped, optional)
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Instructions
- Heat the stock in a saucepan pan until hot. Reduce the heat to keep it hot without simmering.
- Meanwhile, using an immersion blender or blender, blend the beetroot into a smooth puree. Set aside.
- Heat the oil in a deep sauté pan until just hot. Add the onion and stir for 2-3 minutes until soft.
- Add the rice and stir fry for 1-2 minutes. Add the wine and stir. Let it sizzle for 30 seconds or so to burn off the alcohol.
- Add 2 ladlefuls of stock and a little salt & pepper to the pan and stir in. Reduce the heat a little and let the rice simmer gently until most of the stock has been absorbed. Add more stock in ladlefuls repeating the process for about 10 minutes until the rice is almost cooked but still has a bite.
- Add the pureed beet and a little more stock and stir well to incorporate. Let this come to a simmer and cook for a further 2-3 minutes until the rice is cooked through but not mushy.
- Remove from the heat and beat in the butter and parmigiana cheese until rich and creamy. It should be fairly soupy in consistency, so beat in a little more stock if it’s not.
- Serve right away in shallow bowls with little cubes or slices of the taleggio cheese scattered over and a small sprinkle of parsley. Finally, a little drizzle of extra virgin olive oil and you’re good to go!
Notes
- Types of rice to use for Risotto:
- Leftover Risotto:
- Storing:
- There are three commonly used rice grains for risotto. The recipe is the same whichever you choose. Carnaroli, Vialone Nano and Arborio are ideal choices.
- There are other risotto worthy grains - look out for Baldo, S. Andrea, Maratelli, Ribe, and Roma.
- While risotto should be eaten hot and right away, whatever you do, don't throw away any leftovers. You can create the most delicious fried rice ball snacks using leftover risotto called arancini or suppli. Here's a recipe for suppli: cookeatworld.com/suppli-italian-rice-balls/
- If you're storing risotto, it's already too late to enjoy it at its best as risotto, so consider making arancini or suppli (recipe above). Cooked risotto will stay good in the fridge for 5 days and in the freezer for up to 3 months. Defrost thoroughly before using.
Nutrition Information
Show Details
Calories
1164kcal
(58%)
Carbohydrates
106g
(35%)
Protein
29g
(58%)
Fat
61g
(94%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
4081mg
(170%)
Potassium
646mg
(18%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
4181IU
(84%)
Vitamin C
13mg
(14%)
Calcium
655mg
(66%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1164 kcal
% Daily Value*
| Calories | 1164kcal | 58% |
| Carbohydrates | 106g | 35% |
| Protein | 29g | 58% |
| Fat | 61g | 94% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 4081mg | 170% |
| Potassium | 646mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 4181IU | 84% |
| Vitamin C | 13mg | 14% |
| Calcium | 655mg | 66% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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