Risotto is amazing in all shapes and forms. Our latest obsession is beetroot risotto, which takes around half an hour. This recipe is meant for 4 servings. You can add the risotto as a side to so many of your dishes. Thanks to the alluring dark pink color and great taste, it will become a staple in your kitchen.
Ingredients
- 1 cup white arborio rice
- 1 teaspoon minced garlic
- 1/2 cup chopped sweet onion
- 1/2 teaspoon cinnamon
- 1 cup beet puree made from 3 processed cooked small beets
- 1/2 teaspoon black pepper
- 3 cups vegetable cooking stock
- 1/4 teaspoon allspice
- 1 tablespoon fresh chopped mint
Instructions
Get a cast iron skillet and start cooking the chopped onion. After 3 minutes you can include the processed beets as well. Mix the ingredients together.
Next, include the uncooked rice to the mix. Wait for 3 minutes and start adding the allspice, pepper, garlic, mint, and cinnamon. Stir again.
During the following step, you need to set the heat to medium-low and add 1/2 cup of the vegetable stock. When you notice that the rice has absorbed it, you can pour 1/2 cup of stock more. Keep doing the same procedure until you’re out of stock.
The beetroot risotto should be creamy and hot when served. Decorate with chopped mint.
