Risotto con rape rosse
silvana63
Preparation time
5 minutiDifficulty
FacileCooking time
45 minutiServings
2Risotto con barbabietola rossa, carote e biete
Ingredients
- Ribe rice200 g
- Beet greens200 g
- Celery20 g
- Grana Padano3 tablespoons
- Carrots2 u (150 g)
- Red beets1 u (300 g)
- Golden onion1 u (150 g)
Procedure
0. Bring the pot of water to a boil to cook the rice. Meanwhile, slice a small onion and add it to a pan with olive oil until it covers the bottom. Peel the carrots, cut them into small pieces, and add them to the pan. Peel the beetroot, cut them into small pieces, and add them to the pan.
1. Wash and dice the celery and add it. Stir frequently and add a little water to prevent sticking. Finally, wash the chard, remove the ends of the stems, and chop it into pieces and add it to the pan.
2. Meanwhile, cook the rice. Once the vegetables are cooked, transfer them to a tall bowl and coarsely chop them with an immersion blender. Drain the rice, return it to the pan, and return the vegetables.
3. Finally, add the grated Parmesan and mix. Serve the rice, which has turned red thanks to the beetroot cream, and garnish with mint leaves.
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Creation date May 03, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.