Ingredients
- 250 gr. rice for risotto
- 1 liter of chicken broth
- 1 medium to large beetroot boiled and peeled
- 1 garlic clove
- 2 tablespoons balsamic vinegar
- 200 gr. slice
- 1 tbsp. olive oil
Implementation
step 1
Melt beetroot in a food processor.
step 2
Add the balsamic vinegar little by little, until you get a perfect puree texture, not too wet.
step 3
Saute the onion in olive oil until it withers and add the garlic.
step 4
Cook for 2 minutes and add the rice.
step 5
Mix well until all the rice seeds are oiled.
step 6
Add a tablespoon of the broth and stir over medium heat until all the liquid is absorbed by the rice.
step 7
Continue the same process until the rice is creamy, "holding" a little.
step 8
Once the rice reaches the right texture, add the beetroot puree and mix well for another 2 minutes.
step 9
Serve and garnish with grated feta.