Beetroot risotto
4 servings
Prep: 30 mins,
Cooking: 25 mins
With thyme, white truffle pecorino and mascarpone.
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Ingredients (15)
2 sprigs | fresh thyme |
1/2 | cinnamon stick |
1 | bay leaves |
1 cup | carnaroli rice |
4 tbsp | mascarpone cheese |
1 | small onion |
2 | garlic cloves |
125 ml | white wine |
1 l | stock — chicken or vegetable |
100 g | parmesan cheese — grated |
olive oil | |
1 | fresh parsley — chopped |
2 tbsp | butter |
sea salt and freshly ground black pepper — to taste | |
4 | beetroot |
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