INGREDIENTS
- For 4 servings:
(I estimate between 70 and 80 g of uncooked rice per individual).
- – 850 cc of vegetable broth (Garlic, onion, celery, salt, water, parsley, contemporary rosemary, contemporary thyme, and at last beet to provide remaining colour).
- – 280 g Arroz doble carolina (or carnaroli, arborio, vialone nano).
- – 30 g of butter.
- – Olive oil.
- – 2 chopped onions.
- – 1 clove garlic.
- – 1/2 rod of leek.
- – 1/2 glass of white wine (150 cc).
- – 8 items of roasted beets.
- – 1 massive bunch of spinach.
- – Sal.
- – Black pepper.
- – Walnuts.
- – 3 cloves of garlic to make the chips.
- – 120 g of blue cheese.
- – 50 g of butter.
- – 50 g of grated Parmesan or Sardinian cheese.
Get pleasure from a spectacular beet, spinach, walnuts and blue cheese risotto with many flavors that mix completely on this dish!
PROCEDURE:
1. Make garlic chips by slicing the garlic very finely and cooking in chilly oil. They barely brown just a little, take them out and place them on absorbent paper.
2. Roast the beets. You may roast them complete, properly washed or already minimize. You’ll use 1 massive one for the broth, 2 to make the puree that you’re going to add to the rice, 2 extra minimize into cubes and with the others you may make chips or minimize them into slices. As you need!
3. Put together the vegetable broth, season it with salt and herbs. Filter it. Add the cooked beet proper there, course of. We calculate 3 elements of liquid for every a part of rice.
4. Wash and dry the spinach.
5. Chop the onion, leek and garlic and place them in a big saucepan. Add olive oil to the identical saucepan and cook dinner them just a little till they turn into clear.
6. Add the rice, just a little butter and stir till the grain of rice turns into “pearl/pearl”, which is when it turns into just a little clear. Now it is time to add the wine. While you add it, stir and let the alcohol evaporate for just a few moments.
7. Add the roasted beet cubes and the puree and add the at all times scorching broth little by little and stirring now and again. While you see that the rice lacks liquid, add broth. All the time little by little and at all times stirring.
8. When the grain has swollen just a little, add the beforehand roasted beet cubes. And the cooking continues. You may test whether it is cooked by biting into a bit of rice: if it has loads of white middle, it’s nonetheless lacking.
9. Flip off the warmth, add butter, grated cheese, blue cheese and chopped contemporary spinach. Combine the whole lot. I hope you like it as a lot as I do!
