Risotto - Beetroot and Burrata

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the beetroot into small cubes. Heat olive oil and butter in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 2

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 3

After about 10 minutes, add the beetroot and continue cooking, adding stock and stirring until the rice is creamy and al dente.

Step 4

Cook until the risotto is creamy and the beetroot is soft and integrated.

Step 5

Serve the risotto and finish with burrata, fresh basil leaves, and black pepper.