Hey foodies!
It was really tricky for me to come up with an idea for this week's steemit culinary challenge. All in one colour?! How should I manage that?
But then I realised that it's worth a try to colour all the ingredients with a specific plant that is very well known for its staining properties: beetroot. So, why not using it to make a purple coloured dish, right? That's why I came up with the idea to make Beetroot Risotto. It's so delicious and pretty at the same time.
Thank you @woman-onthe-wing for hosting this great challenge. At the end of my work week, I'm looking forward to your post announcing the next theme. Then, I use Friday and the weekend to create something special. It's really pushing me to discover new things when it comes to cooking or baking. I love that!
Thank you @progessivechef for the amazing theme for this week!
Beetroot Risotto
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Ingredients
(for 2 servings)
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- 250 g risotto rice (I used arborio)
- 1 tbsp oil (I used canola oil)
- 1 beetroot, cooked
- 1 onion
- 2 gloves of garlic
- 1 tbsp balsamic vinegar
- 500 ml vegetable broth
- more water if necessary
- 30 g parmesan
- 1 tsp thyme, dried
- pepper
Directions
Chop the onion and the garlic.
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Cut the beetroot into small cubes.
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Heat up the oil in a medium pot and sauté onion and garlic.
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Add the rice and let it sauté for a minute.
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Deglaze with balsamic vinegar.
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Add 1/3 of the vegetable broth.
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Add the beetroot cubes.
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Stir occasionally and add the rest of the vegetable broth a little bit at a time when the rice gets dry.
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At the end, you should be left with a creamy risotto. The rice should be al dente at this point. If the risotto is not done already, add a little bit of water and cook for longer.
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Finely grate the parmesan.
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Remove the thyme from its springs.
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Add parmesan, thyme and pepper to the risotto.
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Stir it all together.
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Serve!
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And Enjoy!
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I hope you enjoyed this post!
If so, please don't forget to resteem, upvote and follow me! 😊
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