Recipe for Beetroot Risotto with Beetroot Crisps and Herb Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 servings
Ingredients:
Amount Ingredient
450 gm Risotto rice
100 gm Butter
100 gm Pancetta or domestic smoked bacon in large lardons
Mushrooms
1 med Onion, finely chopped
200 gm Freshly grated Parmesan cheese
1/2 lt Chicken stock or water, about
200 gm Beetroot, leaves picked and reserved, peeled and cooked , about
An additional 100 g beetroot, raw, finely sliced, deep fry into crisps
Instructions:
Instructions: Fry the pancetta/bacon, mushrooms and onion in half the butter until the onion is soft. Add the rice and fry for another 2 minutes. Slowly add ladles of boiling stock to the pan and continue for about 20 minutes until the grains are still firm but not chalky.

Steam the beet leaves for five minutes and shred. Blend the cooked beetroot. Stir in the beetroot puree and top with the rest of the butter and Parmesan.

Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Beetroot Risotto   ::   Beetroot Salad   ...