Beetroot risotto with Palmito

  • 3 medium beets
  • 3 tablespoons of olive oil
  • 1 shallow spoon (soup) of butter
  • 1 medium onion
  • 3 cloves of garlic
  • 350g risotto rice (Carnarolli or Arboreal)
  • 150ml of dry white wine
  • 1l of vegetable broth
  • 100g of grated Parmesan cheese
  • 1 jar Induspar Palmito
  • Salt and pepper – Herbs to taste (thyme, rosemary, basil)
Method of preparation
  1. Cook the beets in water. Save cooking water to use as a vegetable broth.
  2. Remove the beets from the water and blend in a blender with salt, black pepper, 1 tablespoon of olive oil and dried herbs, until it is pureed.
  3. Heat a pan with a thick bottom with 2 tablespoons of olive oil and butter until heated.
  4. Add the chopped garlic, the chopped onion and cook for 3 minutes.
  5. Add the rice, mix well and cook until the rice is transparent.
  6. Add the wine, stir well and cook over medium / low heat for 5 minutes.
  7. Gradually add the vegetable stock (one ladle at a time), stirring constantly.
  8. Repeat this process whenever the previous shell is completely absorbed, up to a total of 15 minutes. Just add the broth needed for the risotto to be al dente.
  9. Remove from heat, add the beetroot to the risotto until well incorporated.
  10. Add the chopped hearts of palm, the grated parmesan, a spoon of butter, salt (if necessary), black pepper and mix very well.
  11. Cover the pan and let it rest for 2 minutes.
  12. Place on a serving plate and distribute. Serve immediately.
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