Beetroot risotto and fish fry for a true Italian dinner

Pan-fried fish with beetroot risotto is an Italian speciality. Vegetables, fish, meat and even grain can be cooked this way. It’s believed that the risotto first appeared at a wedding in Southern Italy in 1809. Here goes the recipe:

Ingredients
2 beetroots
1 cup Arborio rice
2 fish (de-boned)
25 gm butter
1 cup parmesan cheese
1 tbsp balsamic vinegar
1 cup onions
1 tbsp garlic
5 thyme springs
Red wine
2 tbsp beetroot puree
Vegetable stock
Pepper powder
Salt
Flour
Oil

Preparation
Risotto
Add the chopped beetroot to a heated pan
Pour in oil as required
Add pepper, salt and balsamic vinegar
Mix well and cook for 20 minutes.
Heat oil in another pan and saute the onions
Add finely chopped garlic and thyme springs, followed by Arborio rice, salt, pepper powder and red wine.
Mix thoroughly
Pour in the beetroot puree
Add sufficient vegetable stock to get the rice cooked
Cook for about 20 to 25 minutes
When it€™s almost done add butter and parmesan cheese
Fish fry
Marinate the fish with salt, pepper powder and flour and keep aside for some time
Fry the fish pieces in a pan

Transfer rice into a serving dish
Spread the beetroot fry over it
Liberally sprinkle parmesan cheese over this
Serve with the fish fry.

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