The light beet risotto is a delicious, colorful, and light first course. A recipe revised in a light version, where compared to the classic beet and gorgonzola pairing, I replaced the cheese with fat-free Greek yogurt. The cooked red beet gives a beautiful red-violet color to the risotto in contrast with the white of the yogurt. Finally, I flavored the risotto with dried thyme, but fresh thyme works well too.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups vegetable broth
- 1/3 cup Carnaroli rice
- 3 oz beet (cooked)
- 1 oz white onion
- 1 tsp Grana Padano cheese, grated
- 1/4 cup dry white wine
- to taste 0% fat Greek yogurt
- to taste thyme
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Pot
- Stainless Steel Pan
- Food Processor
- Slotted Spoon
- Teaspoon
- Grater
Steps
To prepare the light beet risotto…
First, heat the vegetable broth in a pot. While it heats, take the beets, cut them into smaller pieces, and put them in the food processor. Process until you get a puree.
Next, peel and chop the onion, then put it in the pot with the extra virgin olive oil and sauté it over medium heat, stirring with the slotted spoon.
When the onion is wilted, add the rice and toast it for a few minutes. Then, deglaze with the white wine and let it evaporate.
Once the wine has evaporated, start to wet the rice with the vegetable broth, ensuring it is well covered and stirring occasionally with the slotted spoon.
Continue adding a little broth at a time until it is cooked; the rice grain should be al dente and not fall apart.
A few minutes before the end of cooking the rice, pour in the beet puree prepared earlier. Mix it well, and the rice will take on a vibrant red-violet color.
Remove the rice from the heat, cream the risotto by adding a little more extra virgin olive oil, the grated Grana Padano cheese, salt, and pepper.
Garnish the risotto with Greek yogurt and a sprinkle of thyme. Serve the light beet risotto hot.
