Include a burst of color and flavor with the tasty 'Red Red wine and Beetroot Risotto.' This dish boasts the velvety texture of risotto, enriched with the abundant notes of red wine and earthy beetroot, making each bite a delightful treat.

RED WHITE WINES AND BEETROOT RISOTTO

Active ingredients

1 cup red wine
1 cup Arborio rice
1 tablespoon butter
6-8 garlic cloves, crushed
1 little onion, chopped
3 cups veggie stock
Salt to taste
Crushed black peppercorns to taste
Few fresh oregano leaves
1/4 cup boiled beetroot puree
Fresh cream for sprinkling
Micro greens for garnishing

Approach

1. Heat butter in a non-stick pan. Include garlic and sauté for a couple of seconds.
2. Add onion and sauté till translucent. Include red white wine, stir and prepare for 4-5 minutes.
3. Add Arborio rice, mix well and cook for 2-3 minutes. Add 2 cups stock, stir and prepare till moisture vaporizes.
4. Add 1/2 cup stock, salt, crushed peppercorns and oregano leaves, blend well and prepare till moisture evaporates.
5. Include remaining stock and mix well. Include beetroot puree, mix well and prepare for 2-3 minutes.
6. Sprinkle some cream, garnish with micro greens and serve hot.

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