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Risotto de remolacha y queso feta

Categoría
Arroces
Dificultad
Medio
Porciones
4

Ingredientes

  • 3 remolachas
  • 3½ tazas de caldo (preferible de pollo)
  • 1 taza de arroz arborio
  • ½ taza de vino blanco seco
  • ¼ taza de queso parmesano
  • ½ cebolla
  • 1 diente de ajo
  • Perejil para decorar
  • ½ taza de queso feta
  • Sal al gusto

Preparación

  1. Hervir las remolachas y luego procesarlas con parte del líquido de coción.
  2. Aparte, colocar una cacerola al fuego con un poco de aceite, sofreír la cebolla hasta que esté transparente, agregar el ajo y cocinar unos minutos más.
  3. Agregamos el arroz y dejamos cocer durante 2 minutos mientras revolvemos con una cuchara de madera a fuego lento.
  4. Vertemos el vino, vamos agregando poco a poco el caldo y luego la remolacha procesada.
  5. Agregamos sal, y una vez que esté a punto el arroz (lo ideal es sacarlo un poquito antes) retiramos la olla del fuego y servimos.
  6. Agregamos por encima el queso feta y una ramita de perejil para decorar.