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I can’t say I’m a risotto fan, I rarely order or crave it. The other day, a friend of mine posted this red coloured risotto with beetroot and it caught my attention as I highly appreciate beetroots. So, I made my own version of this risotto using brown rice, which is much richer in B vitamins, instead of arborio rice, which is usually used in risotto. You simply have to boil the rice a bit earlier to get it done faster when preparing the risotto. Rice has a high content of arsenic, which is poisonous to the body. The best way to remove it from rice is to let it soak for 2 hours before preparation, throwing the water away.
Ingredients for 4 people
– 2 cups of brown rice, soaked for 2 hours.
– 4 cooked beetroots
– 1 vegetable broth (cube or homemade)
– 1 glass of white wine
– 1 onion, finely chopped
– 2 chopped cloves of garlic
– Some rocket
– 1 handful of roasted hazelnuts,
– Salt and pepper
Preparation
Boil the rice in about three times more water; turn the heat off after it gets somewhat boiled. At the same time dissolve and boil the broth in about 1 litre of water. Chop or knock the garlic and onion into the multi and spread some oil in a relatively deep pan. Once the onion is crushed, add the boiled rice to the pan. Add a tablespoon of the broth and stir well. Once the rice absorbs the broth’s water, pour the wine. Continue to pour water with broth and stir until the rice is almost completely soaked and stops absorbing the water. In a food processor or multi, blend the beetroots until they turn into mush. When the rice is almost ready, add the beetroots. Keep in mind that they have fluids that the rice will absorb, so don’t drop them after the rice has completely softened. Raise the heat if the rice still has plenty of water to absorb, and once it has softened and has absorbed all the liquids, remove from the fire.
Place the hazelnuts on a baking pan in the oven for about 20 minutes. Spread some rocket, rice and a few nuts on top of a plate. If you eat cheese you can add some goat cheese or some grated parmesan cheese.