Beet Risotto

Since we are in August, we propose an express trip to Italy to try this delicious beet risotto, which enters through the eyes only with the original color it has and makes want not to leave a single grain.

Ingredients for 2 people:

- 6.4 oz of Carnaroli Rice

- 3.5 oz of cooked beet

- 1/2 onion

- 1.7 oz of white wine

- 14 oz of chicken broth

- 1 tablespoon of margarine

- 1.5 oz of Parmesan cheese

- 1 coriander leave

Recipe:

- Grind the beet with a blender until a puree is left without lumps. Reserve it.

- Heat the broth in a saucepan and keep it very hot throughout the process.

- Peel the onion and, with the aid of a chopper, crush it until it is in very small pieces. If you do not have a chopper you can do it by hand, trying to keep as small pieces as possible.

- In a large skillet with a dash of olive oil, sauté the onion half-fire until soft.

- Add the rice and cook with the onion a couple of minutes more while stirring continuously.

- Pour the white wine and let it evaporate for a couple of minutes over high heat.

- Add the broth little by little as the rice absorbs it and let it cook until the rice is at its point (about 20 minutes).

- When the rice is missing 10 minutes to be ready, add the beet puree and stir well to be mixed with the rice.

- Turn off the heat, add the margarine and stir continuously until it is undone and mix well with all the rice.

- Grate the cheese, sprinkle almost everything on the rice and stir well, as with the margarine.

- Serve the risotto and sprinkle the rest of the Parmesan to decorate, along with a leave of coriander.

Bon appétit!