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Broccoli & Beetroot Risotto

Not for the faint hearted. A very delicious and healthy dish with a bright pink colour which may turn some people off. But still, a recipe worth posting (from Pelusa Molina‘s class).

BROCCOLI AND BEETROOT RISOTTO

Ingredients:

1) 1 branch of broccoli
2) 4-5 beetroots
3) 300g of risotto rice
4) 1.2 litres of vegetable stock
5) 1 onion
6) 1 cup of dry white wine
7) 100 g of butter

Steps:

1) Cook the broccoli in boiling vegetable stock, then cut into small parts
2) Cook the beetroot in hot water, remove skin, and cut into cubes
3) Chop the onion, and stir fry until caramelized
4) Add in 20g of butter, and the rice, and pour in the wine, stirring together for a few minutes
5) Pour in the vegetable stock, and keep stirring till the rice is cooked
6) Add in the pre-cooked broccoli and beetroot and stir till the rice achieves a homogenous pink colour
7) Add salt and pepper to taste

Be prepared for how pink it looks! Enjoy!

Broccoli_and_beetroot_risotto

felicia | Dish by Dish

Felicia is a Singaporean that's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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  1. [...] how much I’ve absorbed in her classes – above and beyond amazingly exotic recipes like Broccoli & Beetroot Risotto, Argentine Bread Pudding (Tarantela), and Tiramisu. I’ve learnt the importance of being able [...]

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