RISSOTTO AL ROSSO CON DE CAROTE: Beetroot & Carrot Risotto

RISSOTTO AL ROSSO CON DE CAROTE

INGREDIENTS

1 1/2 cups Risotto Rice

1 Medium Beet root

1 Carrot

2 tbsp. Olive Oil

2 tbsp. Butter

150 ml. Milk

200 ml. Vegetable Stocks

2 tbsp. grated Cheese

2 tbsp. Cream

1tbsp.Pepper, coarsely grounded

Salt to taste

Australian Parsley for Garnish, Optional

METHOD

Peel and trim Beetroot & carrot. Cut in to thin slices like matchsticks. Heat Olive oil with butter in a heavy bottom sauce pan. Add beetroot and carrot and Sauté.  Cook for ten minutes. Add Rice and stir till it covered with oil. Add stocks and milk and cook it on medium low heat. Stir well and cook it 15-20 minutes or till rice is soft. Add water if required. When cooked completely then add, cheese, salt and pepper, mix well. Remove and stir cream, serve with fresh Australian parsley. Gorgeous Pink color and creamy Risotto ready to comfort the taste buds.

 

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