Red Beet Risotto
Red beet risotto is found here at Spoonsparrow – perfect for the Easter menu!
Ingredients
- 2 beets (250 g)
- 1 Red Onion
- 3 tbsp olive oil
- 250 g Risotto rice
- 800 ml vegetable broth
- 500 g Green Asparagus
- 200 g Cherry tomatoes
- 3 sprigs thyme
- 150 g Grana Padano
- Salt
- Pepper
Instructions
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1.
Clean, peel and dice the beets. Peel and finely chop the onion. Heat 1 tbsp olive oil in a large pot over medium heat and sauté the onion and beet cubes until translucent, about 3–4 minutes.
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2.
Add the risotto rice and stir to toast until the grains are translucent. Deglaze with a splash of vegetable broth and let it reduce while stirring. Then add about 200 ml of broth and continue to stir, allowing the rice to absorb the liquid. Add more broth in portions as needed, cooking for another 15–20 minutes; the rice should still have a slight bite.
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3.
Meanwhile, trim the woody ends of the asparagus, wash, and halve the cherry tomatoes. Rinse the thyme, shake off excess moisture, and pluck the leaves. Grate 100 g of Grana Padano. Place the asparagus and tomatoes in a baking dish, drizzle with remaining olive oil, season with thyme, salt, and pepper, and sprinkle with 50 g of Grana Padano. Roast in a preheated oven at 180 °C (160 °C fan) for about 15 minutes.
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4.
When the risotto is ready, stir in 30 g grated Grana Padano and season with salt and pepper to taste. Remove the asparagus from the oven and arrange it on plates alongside the red beet risotto. Finish by shaving additional Grana Padano over the top.
