Creamed rice with beets

Name: Riso mantecato alla rapa rossa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 320 g di riso Carnaroli; 260 g di barbabietole precotte; 100 g di yogurt greco; 1 l di brodo vegetale; 30 g di vino bianco secco; 1 scalogno; 20 g di olio d'oliva; Sale quanto basta

Riso mantecato alla rapa rossa

Creamy Risotto with Beetroot and Greek Yogurt

Creamy risotto with beets with Greek yogurt, intense in color and ready in 25 minutes.

25 min

4 servings

Easy

Creamed rice with beets it's a first course creamy and colorful, suitable for a lunch or dinner where you are looking for a simple but impactful preparation. beets Precooked rice gives the rice a deep pink-purple hue and a delicate sweetness, while dry white wine introduces a more balanced aromatic note. Carnaroli rice, rich in starch and suitable for slow cooking with broth, maintains a creamy consistency with grains still recognizable. Shallots create a soft and fragrant base; Greek yogurt completes the creaminess with a velvety texture and a light freshness, without resorting to sugar. heavy cream. The puree of beets It is mixed with the risotto at the end of cooking, so that the color remains bright and the flavor is distributed evenly. The diced beets added to the service they offer a pleasant contrast between the cream and the more consistent component.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the beets

3 min

Keep the vegetable broth very hot in a saucepan. Size (7.76 oz) 220 g of beets Slice the pre-cooked potatoes and blend them into a smooth puree; cut the remaining 40 g (1.41 oz) into even cubes and set aside for serving.

Gently sauté the shallot

2 min

Finely chop the shallot and do it gently sauté in one saucepan Cook in a large saucepan with the oil for about 2 minutes, stirring frequently. Stop cooking when it is soft and translucent, without letting it brown.

Toast and deglaze rice

4 min

Add the Carnaroli and toast for 2 minutes, stirring until the grains are glossy and slightly translucent at the edges. Pour in the white wine and let it evaporate completely: there should be no alcoholic odor left before adding the broth.

Cook with broth

15 min

Pour in a ladle of hot broth at a time, adding the next one only when the previous one is almost absorbed. After about 10 minutes, add the puree. beets, season with salt to taste and continue until the rice is creamy and al dente, for about another 5 minutes.

Vigorously stir and servants

1 min

Turn off the heat and incorporate the Greek yogurt with gentle movements, until you obtain a velvety consistency. Distribute the risotto on plates and garnish with the diced beets; serve immediately to preserve the creaminess and contrast of textures.

Chef's Tips

Keep the broth warm and add it gradually: this way, the Carnaroli rice will cook evenly and the risotto will become creamy without becoming runny.