Creamy Beetroot Risotto
by Tarla Dalal
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Added to 6 cookbooks
This recipe has been viewed 7371 times
Risotto is a cheesy rice preparation that is now popular all over the world. In this fantabulous version, the risotto is embellished with grated beetroot and onions, which give a yummy taste and vibrant red colour to it.
A dash of thyme gives the Creamy Beetroot Risotto a tongue-tickling flavour while ingredients like vegetable stock and milk together with loads of cheese give it a luxuriant mouth-feel.
Do not add all the vegetable stock together. Add it 1/2 cup at a time, and continue to add once it is absorbed. Make sure you serve the risotto immediately because any dish with cheese has a tendency to get chewy after a while.
Try other recipes like Risotto Balls with Pizza Sauce and Creamy Mushroom Risotto .
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the garlic and sauté on a medium flame for a few seconds.
- Add the rice and sauté on a medium flame for 2 minutes.
- Add the salt and mix well.
- Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 5 with the remaining 3 cups of vegetable stock.
- Add the beetroot, milk and thyme, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream and cheese and mix well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||534.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||22.5 mg|
|Folic Acid||6.9 mcg|
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