- 300gr beets
- 1 tsp sugar
- 2 tsp balsamic cream
- 2 shallots chopped
- 3 cloves of garlic chopped
- 1 Tbsp fresh rosemary chopped
- 2-3 Tbsp butter
- 2 Tbsp olive oil
- 200gr rice for risotto
- 80ml white wine
- 1lt hot water or homemade vegetable stock
- 80gr parmesan grated
- greek strained yogurt
Peel and chop the beetroots. Season with salt, pepper, sugar, drizzle with olive oil and balsamic cream. Wrap them in parchment paper and aluminium foil and bake in a preheated oven at 200C for 45 minutes. Let them cool and puree in a food processor.
Heat 2 Tbsp butter and olive oil in a pan. Add shallots, garlic, fresh rosemary, salt, pepper and stir until softened. Add rice and saute until the grains change colour.
Pour in the wine and cook until rice has absorbed the wine and the alcohol evaporates.
Add a ladleful of hot water/stock and stir until absorbed. Add another ladleful of water and stir until rice has absorbed it. Repeat this process until rice is cooked and creamy. Maybe you will not use all the water.
Remove pan from the heat and add beet puree, parmesan cheese and 1 Tbsp butter. Stir gently and serve immediately.
Garnish with a dollop of greek strained yogurt.