Italian Risotto with Clementines, Walnuts, and Beets
Temps
55 min
Difficulté
moyen
Ingrédients
10
Budget
~7-9 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Peel and dice the beets, then roast in the oven for 15 minutes at 190°C.
20 min
- 2
Heat the stock in a saucepan and keep it simmering.
3 min
- 3
In a pan, heat the olive oil and toast the rice for 2 minutes, stirring constantly.
2 min
- 4
Gradually add the hot stock, one ladle at a time, stirring regularly.
18 min
- 5
Meanwhile, crush the walnuts and squeeze the juice from the clementines.
5 min
- 6
Towards the end of cooking, add the roasted beets and clementine juice.
2 min
- 7
Finish by stirring in the butter and grated Parmesan, season to taste, and serve.
2 min
