Risotto with Beetroot and Greek Yogurt
by Editorial Staff
Summary
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | Italian |
| Servings (Default: 2) |
Ingredients
- 150 g Rice
- 130 g Boiled beets
- 100 g Greek yogurt
- 1 l Vegetable broth
- 20 g White wine
- Olive oil
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut 1/3 of the beets into cubes and set aside.
- Puree the leftover beets.
- Add oil to a preheated pan, rice. Stir, heat to maximum and pour out the wine. Let the alcohol evaporate and turn down a bit of the fire. Fill the rice with broth. Cooking, stirring constantly and adding broth.
- After 10 minutes, add half of the beetroot puree. Salt.
- After 5 minutes, the remainder of the puree. Mix everything and add broth as needed.
- In general, 20 minutes to cook, but you need to try, it may take a little longer for rice.
- Serve risotto garnished with beetroot cubes and yoghurt.
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