We now offer an alternative recipe to impress your guests.<\/p>\n
Ingredients:<\/strong><\/p>\n 320 g Carnaroli rice Peel the shallots, chop finely and brown with 30-40 g of butter in saucepan. Add the rice and toast for a few minutes. Pour a glass of wine, let it evaporate and continue cooking the rice wetting it with 1-2 tablespoons of hot broth every time the previous will be absorbed. Meanwhile, peel the beets, mill in a mixer and cut the other cubes. Five minutes before you finish cooking add to risotto beet puree.<\/p>\n When the risotto is ready, turn off the heat, season with salt and add a pinch of pepper. Do stir in the diced growth, 3-4 tablespoons of grated Parmesan cheese and diced beet remained, stirring well to combine ingredients. Letting it sit for 2-3 minutes.<\/p>\n Enjoy your meal!<\/p>","protected":false},"excerpt":{"rendered":" We now offer an alternative recipe to impress your guests. Ingredients: 320 g Carnaroli rice 2 beetroot cooked 4 Sweet…<\/p>\n","protected":false},"author":1,"featured_media":3794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[214],"tags":[],"yoast_head":"\n
\n2 beetroot cooked
\n4 Sweet
\n1 lemon
\n100 grams growth
\n2 shallots
\n1 cups vegetable broth
\n1 glass white wine
\ngrated parmesan cheese
\nbutter
\nflour
\nolive oil
\nsalt
\npepper<\/p>\n