Pink Risotto With Beetroot Hearts And Burrata Cheese Clouds

Francesca
by Francesca
2 Portions
35 min

Ciao! Today I'm going to share with you my recipe for a delicious Italian pink risotto made with beetroot and burrata cheese, which is a type of fresh Italian cheese made from mozzarella and cream. This dish is perfect for a special occasion or a romantic dinner. The combination of earthy beetroot and creamy burrata cheese creates a unique and irresistible flavour that will leave your taste buds craving more.

With the addition of beetroot hearts, thyme arrows and burrata clouds served in a heart shaped bowl, this risotto becomes the perfect romantic and delicious meal to offer to your loved one.


Check my ebook for more romantic recipe ideas perfect for Valentine’s Day.

https://amzn.eu/d/7PnR1BM

Pink Risotto With Beetroot Hearts And Burrata Cheese Clouds
Recipe details
  • 2  Portions
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

  • 200 grams ( 7 ounces) of risotto rice
  • 1/2 onion, finely chopped
  • 2 small precooked beetroots, grated
  • 400 ml ( 13 fluid ounces) of water
  • 1/2 vegetable stock cube
  • 1/2 cup white wine
  • A few thyme leaves
  • 1 burrata cheese ball
  • Extra virgin olive oil
  • Salt
Instructions

Start by heating the olive oil in a large pan over medium heat. Once hot, add the onion and sauté for about 2-3 minutes, or until softened and fragrant.
Toast the rice in a separate pan for a few minutes, then add it to the pan with the onion. Add the wine and stir until the wine has evaporated.
Next, add the grated beetroot to the pan and stir well. Cook for an additional 5 minutes, or until the beetroot has started to soften and release its colour.
Gradually add the water to the pan with the stock, stirring constantly. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let the risotto cook for about 18-20 minutes, or until the rice is cooked through and the risotto is creamy.
Gradually add the broth to the pan, stirring constantly. Bring the mixture to a boil, then reduce the heat to low and cover the pan. 
Add thyme, salt, and pepper. Add the remaining water and let the risotto cook for about 18-20 minutes, or until the rice is cooked through and the risotto is creamy.
Add 1/2 burrata cheese. and stir.
To serve, ladle the risotto into 2 bowls and decorate with burrata clouds, beetroot hearts, and thyme arrows.
Check my ebook for more romantic recipes perfect for Valentine’s Day.
https://amzn.eu/d/7PnR1BM
Francesca
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