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Rice and risotto dishes that taste as great as they make you feel.

Three grain beetroot risotto with fresh orange

What do you need

For the beetroot puree
  • [   ] 400g raw red beetroot
For the risotto
  • [   ] 400g Riso Gallo 3 grains rice
  • [   ] 80g chopped onion
  • [   ] 200g diced cold butter
  • [   ] 200ml red wine
  • [   ] 70g grated Parmesan
  • [   ] 1.2 L chicken stock or vegetable stock
  • [   ] beetroot puree
  • [   ] 1 orange
  • [   ] 10g micro celery leaves.

Proposed by: Mattia Camorani


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How to prepare:

For the beetroot puree: Cook the beetroot in boiling water until soft, blend the beetroot to a puree, season with salt and black pepper and set aside.


For the risotto: Pre-heat the stock and let it simmer.
Start by cooking the onion with 40g of the butter until soft but without colour. Add the 3-grain rice and toss with the onion until the rice is very hot, this will help the absorption of the stock later.


Add the red wine and let it evaporate completely. Add the stock to cover the rice about 1 cm above. Add the beetroot puree and season with salt.
Cook the rice to a fast simmering but not boil for about 20 minutes.

Add the hot stock when necessary. In the last 6 minutes don’t add any stock, if you have the right amount of stock in the rice it will be perfectly absorbed and the rice will not be wet.
Adjust the seasoning with salt.

To finish the risotto, remove the rice from the heat and let it stand for about 2 minutes. Stir in the remaining butter and the cheese. Place the risotto on a plate and garnish with some fresh orange segments, orange zest, the Parmigiano-Reggiano wafers and the micro celery leaves.

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