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You are here: Home / Uncategorized / Broccoli & Beetroot Risotto

Broccoli & Beetroot Risotto

Published: May 5, 2012 · Modified: Sep 22, 2013 by Felicia Lim · This post may contain affiliate links

Not for the faint hearted. A very delicious and healthy dish with a bright pink colour which may turn some people off. But still, a recipe worth posting (from Pelusa Molina‘s class).

BROCCOLI AND BEETROOT RISOTTO

Ingredients:

1) 1 branch of broccoli
2) 4-5 beetroots
3) 300g of risotto rice
4) 1.2 litres of vegetable stock
5) 1 onion
6) 1 cup of dry white wine
7) 100 g of butter

Steps:

cornbread in a cast iron skillet
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1) Cook the broccoli in boiling vegetable stock, then cut into small parts
2) Cook the beetroot in hot water, remove skin, and cut into cubes
3) Chop the onion, and stir fry until caramelized
4) Add in 20g of butter, and the rice, and pour in the wine, stirring together for a few minutes
5) Pour in the vegetable stock, and keep stirring till the rice is cooked
6) Add in the pre-cooked broccoli and beetroot and stir till the rice achieves a homogenous pink colour
7) Add salt and pepper to taste

Be prepared for how pink it looks! Enjoy!

Broccoli_and_beetroot_risotto

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

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Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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