Usuba
Risotto with Beets and Chicken
Tender risotto with a vibrant beet color and soft flavor, complemented by baked chicken with honey and herbs. The dish combines the creamy texture of rice with juicy poultry and a subtle beet bitterness.
- Total
- 45 min
- Standard serving
- 335.7 g
Ingredients
Total 14- Arborio rice
20 g≈ 2 tbsp - Garlic
2.01 g≈ 2/3 clove - Vegetable Broth
33.33 ml≈ 2 tbsp - Dry white wineбелый
8.33 ml≈ 1.5 tsp - Beet Juice
5 ml≈ 1 tsp - Parmesan cheese
1.67 g - Beet
3.33 g - Olive oil
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Chicken drumstick
250 g≈ 1 pcs - Herbes de Provence
to taste≈ 1/2 tsp - Honey
7.029 g≈ 1 tsp - Pea sprouts
to taste
Instructions
- 1
Step 1
Heat olive oil, fry garlic until transparent, add rice and cook for 2–3 minutes.
- 2
Step 2
Pour in the white wine and let it reduce slightly. Add some broth and beet juice, season with salt and pepper. Add the grated beet.
- 3
Step 3
Reduce the heat and add the broth gradually, constantly stirring the rice until it becomes soft but with a slight resistance when bitten.
- 4
Step 4
Arrange chicken drumsticks in a baking dish.
- 5
Step 5
Salt, pepper, sprinkle with Provençal herbs, add garlic cloves, drizzle with honey and olive oil.
- 6
Step 6
Bake at 180 degrees for 25–30 minutes until golden brown.
- 7
Step 7
Remove the risotto from the heat, add Parmesan and stir. Serve with chicken drumstick, garnished with pea shoots.
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