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Italian Risotto with Clementines, Walnuts, and Beets

Name: Italian Risotto with Clementines, Walnuts, and Beets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 250 g Arborio rice; 200 g Beet; 80 g Walnuts; 3 piece Clementines; 1 L Vegetable stock; 50 g Butter; 30 ml Olive oil; 80 g Parmesan cheese; 5 g Salt; 2 g Pepper

A creamy and original risotto inspired by Italian cuisine, enriched with arborio rice, roasted beets, toasted walnuts, and delicate clementines for a sophisticated sweet-savory touch.

55 min4 servings380 kcalDifficulty: Medium

Ingredients

250 g Arborio rice
200 g Beet
80 g Walnuts
3 piece Clementines
1 L Vegetable stock
50 g Butter
30 ml Olive oil
80 g Parmesan cheese
5 g Salt
2 g Pepper

Instructions

Step 1
Peel and dice the beets, then roast in the oven for 15 minutes at 190°C.
Step 2
Heat the stock in a saucepan and keep it simmering.
Step 3
In a pan, heat the olive oil and toast the rice for 2 minutes, stirring constantly.
Step 4
Gradually add the hot stock, one ladle at a time, stirring regularly.
Step 5
Meanwhile, crush the walnuts and squeeze the juice from the clementines.
Step 6
Towards the end of cooking, add the roasted beets and clementine juice.
Step 7
Finish by stirring in the butter and grated Parmesan, season to taste, and serve.

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