Risotto alla Barbabietola con Taleggio (Beetroot and Taleggio Risotto)
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Ingredients
- 320 g arborio risotto rice
- 250 g cooked beetroot
- 100 g taleggio
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml vegetable stock
- 20 g butter
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 12.9 g
- Carbohydrate
- 71.8 g
- of which sugars
- 7.5 g
- Fat
- 11.8 g
- of which saturates
- 7.3 g
- Fibre
- 2.9 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend or finely mash the beetroot to a smooth purée.
- 2
Melt the butter in a large pan and soften the onion for 6 minutes, then stir in the rice and cook for 1 minute.
- 3
Pour in the white wine and let it bubble for 1 minute, then add the vegetable stock a ladleful at a time, stirring often, for about 15 minutes.
- 4
Stir in the beetroot purée and continue cooking for a further 3-5 minutes until the rice is tender but still has a little bite.
- 5
Remove from the heat and stir in the taleggio, cut into small pieces, until melted. Season and serve straight away.
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