INGREDIENTS (4 people):

• 250 g red beetroot, cooked and cut into pieces
• 1 litre vegetable broth
• 2 tablespoons of butter
• 2 white onions, finely chopped
• 280 g arborio rice 
• 12 cl white wine
• 50 g freshly grated parmesan cheese
• Salt & pepper
• 250 g yellow beetroot, cut into julienne strips 
• 30 ml olive oil 
• 1 handful fresh tarragon, chopped 
• 15 ml sherry vinegar 
• Goat cheese
• Savoury Granola : GR’EAT Provence

INSTRUCTIONS:

1. In a blender/mixer, crush the red beets until they are smooth and then set aside. 

2. In a cauldron, heat the vegetable broth over medium heat, then set aside over low heat to keep it warm.

3. In a large saucepan and over medium heat, melt the butter and then soften the onion. Add the rice and stir to coat it with butter. Pour in the white wine, then reduce until the rice has absorbed the liquid. 

4. Using a ladle, pour 1 cup of hot vegetable broth over the rice and wait until everything is absorbed. Stir regularly. Continue until there is no more broth to add. 

5. Stir in the beetroot puree and parmesan cheese. Season and set aside.

6. In a bowl, combine all the ingredients for or the yellow beet salad, or use chiogga beet pickles. 

7. Serve the risotto in soup plates, then garnish with the yellow beet salad. Crumble the goat cheese. Sprinkle with GR'EAT Provence. 

NOTE: For a healthier version, choose whole grain rice that you have pre-soaked for 8 hours in advance. Rinse before cooking. 

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

Discover the amazing savoury granola used in this recipe! Click below to get your own and enjoy this delicious treat.

Order Now >