Ingredients
- 1 shallot
- 500 grams of cooked beets
- 50 grams of butter
- 2 sprigs of fresh thyme
- 300 grams of risotto rice
- 700 – 800 ml vegetable broth
- 100 grams of Pecorino cheese
- For garnish: slivered almonds
- Fresh thyme
- Crumbled feta
Oh, those delicious risottos! They are perfect for incorporating vegetables, so that's exactly what we love to do! Like here with beets, which we add both diced and the juice to this deliciously creamy risotto. Want more? Top the risotto not only with almonds and feta, but also with sautéed mushrooms such as shiitakes or oyster mushrooms. This way, you get even more vegetables in your meal!
Preparation
- Finely chop the shallot.
- Dice the beets and save any juice that comes out, including the juice from the packaging. Add this juice to the broth.
- Heat butter in a sauté pan with a thick bottom. Sauté the shallot in it. Then add the fresh thyme and risotto rice and stir for a minute. Keep the heat low to medium-high.
- Add the beet cubes and a few tablespoons of broth and stir until the broth is completely absorbed. Continue to add a few tablespoons of broth at a time, stirring until the liquid is absorbed. Keep going until the risotto is al dente or the broth is used up. Let the risotto sit briefly. Remove the thyme sprigs.
- Grate the Pecorino over the risotto and mix it through.
- Garnish the risotto with almonds, fresh thyme leaves, and feta. Serve immediately.
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