🛒 Ingredients for 4
1 shallot, finely chopped
Olive oil
1 bay leaf
320gr Carnaroli rice
200 gr Cooked beetroot, grated
Hot vegetable broth
Parmesan cheese, grated
Taleggio cheese, cut into small cubes
Freshly ground black pepper
👩🍳 Instructions
Finely chop the shallot.
Heat olive oil in a pan and sauté the shallot with the bay leaf until soft and fragrant.
Add the Carnaroli rice and toast it with the shallot for a few minutes, stirring continuously.
Stir in the grated cooked beetroot.
Cook according to the time indicated on the rice package, gradually adding hot vegetable broth. Stir regularly and add more broth as it is absorbed.
Once the rice is fully cooked, remove the bay leaf.
Add the grated Parmesan and diced Taleggio.
Stir well until the risotto becomes creamy and smooth.
🍽️ To Serve
Serve hot, topped with freshly ground black pepper and extra grated Parmesan.
Enjoy your meal! ✨