{"id":8932,"date":"2021-03-26T17:57:20","date_gmt":"2021-03-26T17:57:20","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8932"},"modified":"2023-04-05T21:06:56","modified_gmt":"2023-04-05T21:06:56","slug":"risotto-cremoso-alla-barbabietola-benvenuta-primavera","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/risotto-cremoso-alla-barbabietola-benvenuta-primavera\/","title":{"rendered":"Creamy beetroot risotto: welcome spring!"},"content":{"rendered":"

Welcome Spring<\/strong>! And what better way to do this than by preparing a Creamy beetroot risotto<\/strong> to pay homage to the pink colour of the blossoming trees? Because the typical pink colour of the peach tree is given precisely by the beetroot, which we can buy already cooked, perhaps baked, from our greengrocer.<\/p>\n

Creamy beetroot risotto: pink on the plate.<\/strong><\/span><\/h2>\n

The second star of the risotto<\/strong> is one of my absolute favourite cheeses, namely Gorgonzola<\/a>, the Italian blue cheese par excellence, whose light spiciness gives the slightly earthy flavour of beetroot a boost of flavour.<\/p>\n

Furthermore, you know well I love adding a crunchy touch<\/strong> to risottos, the perfect complement to the creaminess of well-roasted and smooth grains, and a very simple and effective idea are slivers of Jerusalem artichoke and slivers of Parmesan cheese.<\/p>\n

\"ingredienti<\/a>

The ingredients of creamy beetroot risotto<\/p><\/div>\n

Jerusalem artichoke: a zero-mileage tuber<\/strong><\/span><\/h2>\n

Despite the name that makes us think it comes from who knows what distant country, Jerusalem artichoke<\/strong> is a herbaceous perennial plant with an underground tuber native to the American continent whose name probably comes from the South American Tupinamba tribe<\/strong> that made abundant use of it.<\/p>\n

Like potato and tomato, Jerusalem artichoke has adapted perfectly to the climate of our country where it grows wild and almost weedy<\/strong>, especially along watercourses, and we recognise it by its beautiful yellow flowers on tall, straight stalks.\u00a0So don’t be afraid to buy this kind of lumpy potato: it will be a constant surprise when you eat it raw, as in this risotto, or cooked as a side dish or cream.<\/p>\n

So if you are looking for recipes for Easter<\/strong>, simple but surprising recipes and ideas to colour your table, here is a solution! And to complete the menu, try Easter pie<\/a>.<\/p>\n

Creamy beetroot risotto<\/strong><\/span><\/h1>\n

25.35g carbohydrates per 100g<\/u><\/strong>\u00a0\u00a0<\/strong><\/span><\/h1>\n

\u00a0<\/strong>Ingredients for 4 servings<\/strong><\/span><\/h2>\n