Beetroot Risotto With Beetroot Crisps And Herb Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Superchefs | 1 | Servings | |
INGREDIENTS
| 450 | g | Risotto rice |
| 100 | g | Butter |
| 100 | g | Pancetta or domestic smoked |
| bacon in | ||
| large lardons | ||
| Mushrooms | ||
| 1 | Onion, finely chopped | |
| 200 | g | Freshly grated Parmesan |
| cheese | ||
| 1 1/2 | Chicken stock or water | |
| about | ||
| 200 | g | Beetroot, leaves picked and |
| reserved peeled | ||
| and cooked about | ||
| An additional 100 g | ||
| beetroot raw finely | ||
| sliced | ||
| deep fry into | ||
| crisps | ||
| A small amount of chervil | ||
| dill and tarragon | ||
| leaves to dress | ||
| into a herb salad |
INSTRUCTIONS
Fry the pancetta/bacon, mushrooms and onion in half the butter until the onion is soft. Add the rice and fry for another 2 minutes. Slowly add ladles of boiling stock to the pan and continue for about 20 minutes until the grains are still firm but not chalky. Steam the beet leaves for five minutes and shred. Blend the cooked beetroot. Stir in the beetroot puree and top with the rest of the butter and Parmesan. Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3497
Calories From Fat: 2505
Total Fat: 282.7g
Cholesterol: 697.5mg
Sodium: 8352.3mg
Potassium: 2796.4mg
Carbohydrates: 59.7g
Fiber: 9.5g
Sugar: 13.9g
Protein: 186.8g