Italian-Style Risotto with Beets and Clementines
Temps
40 min
Difficulté
moyen
Ingrédients
11
Budget
~7-10 €
Trying to lose weight?
Calerys, a nutrition coach on WhatsApp, tracks your calories from a photo of your plate — handy for a recipe like this one.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Moyen · /100
320 kcal
par portion
Trying to lose weight without the hassle?
Calerys is a nutrition coach on WhatsApp: send a photo of your plate and track your calories every day, working toward your weight goal without doing the math yourself.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
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
