Ingredients with Measurements:
- 1 large beetroot, peeled and grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup walnuts, chopped
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the Arborio rice to the saucepan and stir until the rice is coated in the oil and onion mixture.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add the grated beetroot to the saucepan and stir until it is well combined with the rice.
6. Add a ladleful of the warm vegetable broth to the saucepan and stir until it is absorbed by the rice. Continue to add the broth, one ladleful at a time, stirring constantly, until the rice is cooked through and the risotto is creamy.
7. Add the chopped walnuts and Parmesan cheese to the saucepan and stir until they are well combined with the risotto.
8. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with extra Parmesan cheese and chopped walnuts.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 18g
Carbohydrates: 43g
Protein: 12g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- You can substitute vegetable broth with chicken broth or beef broth.
- You can substitute white wine with red wine or apple cider vinegar.
- You can substitute Parmesan cheese with Pecorino Romano cheese or Asiago cheese.
Variations:
- You can add cooked chicken or shrimp to the risotto for extra protein.
- You can add chopped kale or spinach to the risotto for extra nutrition.
- You can add sautéed mushrooms or roasted butternut squash to the risotto for extra flavor.
Tips and tricks:
- Use a wooden spoon to stir the risotto, as it will help release the starch from the rice and make the risotto creamy.
- Keep the vegetable broth warm on low heat, as adding cold broth to the risotto can slow down the cooking process.
- Grate the beetroot finely, as it will cook faster and blend better with the rice.
Storage instructions:
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over low heat, adding a splash of vegetable broth or water to loosen it up if needed.
Presentation ideas:
Serve the risotto in individual bowls, garnished with extra Parmesan cheese and chopped walnuts.
Garnishes:
Extra Parmesan cheese and chopped walnuts.
Pairings:
Pair the risotto with a green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or garlic bread.
Troubleshooting advice:
- If the risotto is too dry, add more vegetable broth or water to loosen it up.
- If the risotto is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to wash the beetroot thoroughly before peeling and grating it.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is made with Arborio rice, which is a short-grain rice that is high in starch and gives the risotto its creamy texture.
Flavor profiles:
The beetroot and walnut risotto has a sweet and earthy flavor from the beetroot, a nutty flavor from the walnuts, and a savory flavor from the Parmesan cheese.
Serving suggestions:
Serve the beetroot and walnut risotto as a main dish for a vegetarian dinner or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian