Creamy Beet and Fennel Risotto with Mascarpone and Parmesan

Name: Creamy Beet and Fennel Risotto with Mascarpone and Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g Arborio rice; 200 g Beet; 150 g Fennel; 750 ml Vegetable broth; 100 ml White wine; 100 g Mascarpone; 50 g Parmesan; 30 g Butter; 1 piece Onion; 2 tbsp Olive oil; à to taste Salt; à to taste Pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

1
Peel and finely chop the beet and fennel. Mince the onion.
8 min
2
Sauté the onion in olive oil and butter for 2 minutes in a skillet.
2 min
3
Add the rice and toast for 2 minutes, stirring constantly.
2 min
4
Deglaze with white wine, then gradually add the hot broth while stirring, one ladle at a time.
18 min
5
Add beet and fennel during cooking (after 8 minutes), continue until rice is cooked.
6
At the end of cooking, stir in mascarpone and grated Parmesan, season and serve immediately.
3 min