We now offer an alternative recipe to impress your guests.

Ingredients:

320 g Carnaroli rice
2 beetroot cooked
4 Sweet
1 lemon
100 grams growth
2 shallots
1 cups vegetable broth
1 glass white wine
grated parmesan cheese
butter
flour
olive oil
salt
pepper

Peel the shallots, chop finely and brown with 30-40 g of butter in saucepan. Add the rice and toast for a few minutes. Pour a glass of wine, let it evaporate and continue cooking the rice wetting it with 1-2 tablespoons of hot broth every time the previous will be absorbed. Meanwhile, peel the beets, mill in a mixer and cut the other cubes. Five minutes before you finish cooking add to risotto beet puree.

When the risotto is ready, turn off the heat, season with salt and add a pinch of pepper. Do stir in the diced growth, 3-4 tablespoons of grated Parmesan cheese and diced beet remained, stirring well to combine ingredients. Letting it sit for 2-3 minutes.

Enjoy your meal!