BEETROOT RISOTTO with MOZZARELLA CREAM and PEAS

Fecha: 05 - May - 23

How to make beetroot risotto and mozzarella cheese

BEETROOT  RISOTTO and MOZZARELLA, a delicious and healthy first course with spectacular colors that will surprise your diners.

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risotto de remolacha, mozzarella y guisantes

BEETROOT RISOTTO with MOZZARELLA CREAM and PEAS

Pizza en casa pro
healthy single dish
5 from 1 vote
Prep Time 3 minutes
Cook Time 18 minutes
Total Time 21 minutes
Course main dish, rice, VEGETARIAN
Cuisine italian, Mediterranean
Servings 2 people
Calorías 675 kcal

Ingredients
  

Instructions
 

  • 1. Heat a saucepan with high sides and toast the rice for 2 minutes, mixing constantly while watching that no grain of rice burns.
    2. After 2 minutes we will notice that the rice has acquired a very light brown color
    TIP: we can add a glass of white wine and wait for the alcohol to evaporate or continue directly with the hot homemade vegetable broth
    3. Add the beetroot juice and the hot homemade vegetable broth little by little, cook over medium heat, always mixing so that the broth is absorbed evenly
    4. 1 minute before the time indicated on the rice package we test the cooking point (it has to be al dente)
    5. Turn off the heat and add grated Parmesan and butter and mix quickly
    6. Let the risotto rest without stirring for 2/3 minutes. We plate the finished plate with homemade STRACCIATELLA / MOZZARELLA CREAM, fresh peas and a drizzle of extra virgin olive oil
    BUON APPETITO
    risotto de remolacha, mozzarella y guisantes

Video

Nutrition

Serving: 1porciónCalorías: 675kcal
Palabras Calves beet, beetroot, cheese, peas, rice
Tried this recipe?Let us know how it was!

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As you can see in the video, this delicious BEETROOT RISOTTO WITH MOZZARELLA can be made very easily and the result is delicious. 😋

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