How to make Red Wine and Beetroot Risotto -
Red wine and beetroot add a beautiful colour and a lovely flavour to this risotto
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red wine (रेड वाइन), Boiled beetroot puree
Cuisine : Italian
Course : Rice
You can also find more Rice recipes like Double Decker Modak Waghareleli (Masala) Khichdi Dal Khichdi Cassarole Moong Khichdi Risotto
Red Wine and Beetroot Risotto Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Red Wine and Beetroot Risotto Recipe
Red wine 1 cup
Boiled beetroot puree 1/4 cup
Arborio rice 1 cup
Butter 1 tablespoon
Garlic cloves crushed 6-8
Small onion chopped 1
Vegetable stock 3 cups
Salt to taste
Black peppercorns crushed to taste
Fresh oregano leaves a few
Fresh cream for drizzling
Micro greens for garnishing
Method
Step 1
Heat butter in a non-stick pan. Add garlic and sauté for a few seconds.
Step 2
Add onion and sauté till translucent. Add red wine, stir and cook for 4-5 minutes.
Step 3
Add Arborio rice, mix well and cook for 2-3 minutes. Add 2 cups stock, m and cook till moisture evaporates.
Step 4
Add ½ cup stock, salt, crushed peppercorns and oregano leaves, mix well and cook till moisture evaporates.
Step 5
Add remaining stock and mix well. Add beetroot puree, mix well and cook for 2-3 minutes.
Step 6
Drizzle some cream, garnish with micro greens and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
