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Risotto with beetroot and mushrooms

By Constantia Demetriadou

Ingredients

  • 2 to 3 tablespoons of olive oil
  • ½ onion finely chopped
  • 1 clove of garlic
  • 3 sliced ​​mushrooms
  • 3 beets cooked and grated
  • ½ cup of white wine
  • 1 ½ cup of risotto rice
  • 4 cups vegetable broth
  • 1 tablespoon of butter
  • 2 tablespoons grated parmesan cheese
  • Salt and pepper

Method

Step 1:

Add olive oil in a large pot to warm up. Cook the garlic and the onion until they get their flavors. Next, add the mushrooms. After they are well cooked, pour in the grated beetroot, stir and after a minute put the rice and salt and pepper. Continue stirring and cooking.

Step 2:

Add white wine, stir and wait for the wine to be reduced by half. Lower the heat a little and add a cup of broth. Stir and wait until it gets absorbed.

Step 3:

Continue the same process until you add all the broth. Finally, remove the pot from the heat, add the butter and parmesan, correct the taste with salt and pepper (if necessary), stir and serve immediately.