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Close-up view of a vibrant red beet risotto topped with sardines, garnished with edible flowers.
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Risotto à la betterave et aux sardines

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 520
A vibrant and flavorful risotto combining earthy beets with savory sardines, garnished with fresh herbs and lemon zest.

Ingredients

Vegetables

  • 2 pieces Betteraves cuites sous vide
  • 1 piece Oignon
  • 1 piece Citron bio (zest and juice)

Herbs

  • 8 flowers Capucines

Dairy

  • 2 tablespoons Crème fraîche
  • 40 g Parmesan (cooled and grated)

Broth

  • 1.5 liters Bouillon de volaille

Grains

  • 300 g Riz à risotto

Seafood

  • 1 can Boîte de sardines à l’huile (drained)

Oils

  • 2 tablespoons Huile d’olive

Instructions 

  • Mix cooked beets with sardines and crème, set aside.
  • Sauté chopped onion in olive oil until translucent.
  • Add rice, toast briefly, then deglaze with beet juice.
  • Gradually add hot broth, stirring until absorbed, cook for 20 minutes.
  • Stir in beet-sardine mixture, lemon zest, and Parmesan. Garnish with capucines.

Notes

Use fresh herbs and high-quality ingredients for best flavor.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: French
Keyword: Beet, Risotto, Sardines