Beetroot – red wine risotto with caramelised spring onions
Jump to Recipe Print RecipeCreamy risotto of beetroot and aromatic red wine in contrast of fresh spring onions
in a slightly sweet soy sauce –
a conviction in taste and colourful appearance!
With this recipe you can make a simple risotto in 30 minutes!
Furthermore, in this post I will tell you my absolute secret for a creamy risotto, just like you can get it in a restaurant!
Rice
To make a risotto perfectly smooth and creamy, you need a round grain rice, which is very starchy. The varieties Vialone Nano, Arborio and Carnaroli from the Po Valley in Italy are perfect for the preparation of risotto. You can find these types of rice in every supermarket in the rice and cereal section.
And remember: the absolute secret for a perfectly creamy risotto is constant stirring and the addition of water every time it get’s less liquid!
To prepare a risotto with a long grain rice, such as basmati is not recommended, because you can never achieve the desired creaminess.
Beetroot – red wine sauce
A creamy mixture of beetroot and strong red wine is added to the creamy risotto base shortly before the end of the perfect cooking time. You can simply use the recipe on my blog for the healthy beetroot red wine dip with white sesame (but without the white sesame), which is made from few ingredients in only 10 minutes.
More risotto recipes?
Base for the recipe:
For the preparation of the risotto you need half of
the recipe of the healthy beetroot – red wine dip (but better without the white sesame)!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Beetroot – red wine risotto with caramelised scallions
Ingredients
- 320 g risotto rice Arborio, Vialone Nano or Carnaroli
- 100 ml red wine
- 1 l vegetable broth or water
- 65 g butter cold
- 30 g parmesan grated
- ½ of the recipe: "Healthy beetroot – red wine dip" without white sesame recipe linked above
caramelised spring onions:
- 3 spring onions
- 1 tbsp sugar
- 30 g butter cold
- 50 ml soja sauce
Instructions
- Prepare the recipe for the healthy beetroot – red wine dip (recipe linked above) without white sesame.
- Fry the rice in a hot pot with some olive oil, stirring constantly, until the rice has become glassy. At the same time, bring the vegetable stock to a boil in another pot.
- Then deglaze the rice with the red wine. Deglaze with about half of the hot vegetable stock and let it boil down. From this point on, the rice needs 16 to 18 minutes, depending on the desired consistency of the rice. While stirring constantly, add some of the vegetable stock to the rice when it has absorbed all the liquid.
- About two minutes before the end of cooking, add the beetroot – red wine sauce, then season the rice with salt and pepper and refine with cold butter and grated parmesan. Stir in until the butter has melted and combined with all the ingredients to form a creamy risotto.
- For the caramelized spring onions, sprinkle a tablespoon of sugar in a pan. As soon as it has melted (but not yet too brown or burnt), add the butter and then the soy sauce and let it boil down for 3 minutes.
- Serve the risotto with the caramelized spring onions and some parmesan shavings.
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