Italian-Style Risotto with Beets and Clementines

Name: Italian-Style Risotto with Beets and Clementines
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 280 g Arborio rice; 200 g beets; 2 fruit clementine; 0.5 bulb fennel; 750 ml vegetable broth; 50 g butter; 50 g Parmesan; 150 ml dry white wine; 2 tbsp olive oil; 1 pinch salt; 1 pinch pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~7-10 €

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

20 gProtéines

12 gLipides

32 gGlucides

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Etapes

1
Boil the beets in salted water for 15 minutes, then peel, grate coarsely, and set aside.
15 min
2
Thinly slice the fennel and sauté in olive oil in a pan for 3 minutes.
3 min
3
Add the rice and toast for 2 minutes, stirring constantly.
2 min
4
Deglaze with white wine and let reduce completely.
2 min
5
Gradually add the warm broth one ladle at a time, stirring constantly for 18 minutes.
18 min
6
Zest one clementine and juice both, then add to the risotto along with the beets.
2 min
7
Finish by stirring in the butter and grated Parmesan, then season with salt and pepper.
1 min