Last night I made risotto for the first time and it turned out perfect. I love easy dinners so I will definitely be making risottos again in the future. I had some beetroot and celery sticks in my fridge as well an open bottle of red wine from a few nights ago. This turned out to be a very delicious combo.
Risotto takes almost no time to prepare but you’ll need to continue stirring and adding water for about 20 minutes until the rice is cooked. I often used this time to call my mum and sister or otherwise I see this time as a perfect opportunity to listen to a podcast or watch a Netflix series – at the moment I’m (binge) watching “13 reasons why”.
3 tbsp. olive oil
1 red onion
2 cloves of garlic
4 stalks of celery
1 medium beetroot
4 dl risotto rice (pudding rice works as well)
1.5 dl red wine
1 liter of vegetable stock (I used 2 tbsp. of stock powder and 1 liter of boiling water)
1 dl of grated parmesan cheese
salt and pepper to taste
Fresh herbs (I used basil)
Finely chop the onion, celery, and beetroot (I cut the celery and beetroot into very small squares but you can grate it, if you prefer) and crush the garlic.
Heat the oil at medium heat in a large pan and sauté the onion and garlic for a few minutes until the onion is soft
Add the celery and beetroot and sauté for a few minutes
Add the rice and sauté until they have cleared up (are less white). This is hard to see since the beetroot makes them red but it takes about 2-3 minutes.
Now add the wine and keep stirring while the rice soak up the liquid
Once the wine has cooked into the rice you can add about 1 dl of the vegetable stock. Turn down the heat and stir until the rice has absorbed all the liquid before you add another deciliter of vegetable stock.
Keep adding and stirring in 1 dl of vegetable stock until you have used 1 liter. Now taste the rice and make sure that it is cooked. The rice should be soft but with a slight bite. If the rice is too hard you can add deciliters of boiling water until the rice is cooked.
Turn off the heat and stir in the parmesan cheese and season with salt and pepper.