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Italian-Style Risotto with Beets and Clementines
A creative autumn risotto combining the sweetness of clementines with the elegance of roasted beets for an unexpectedly delightful flavor experience.
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
Instructions
Step 1
Boil the beets in salted water for 15 minutes, then peel, grate coarsely, and set aside.
Step 2
Thinly slice the fennel and sauté in olive oil in a pan for 3 minutes.
Step 3
Add the rice and toast for 2 minutes, stirring constantly.
Step 4
Deglaze with white wine and let reduce completely.
Step 5
Gradually add the warm broth one ladle at a time, stirring constantly for 18 minutes.
Step 6
Zest one clementine and juice both, then add to the risotto along with the beets.
Step 7
Finish by stirring in the butter and grated Parmesan, then season with salt and pepper.