Recipes

Red beet risotto with duck breast and candied orange peel

Creamy beetroot risotto with duck breast and orange peel: an explosion of flavours and colours in every mouthful

Servings for

4 people

Preparation time

45 minuti

Cooking Time

20 mins

Total Time

1 hour approx.

Difficulty

Medium-high

Calories

400-500

It goes perfectly with a full-bodied, structured red wine such as Buttafuoco Storico, capable like no other of balancing the intense flavours of this dish.

Ingredienti

For the risotto

300 g Carnaroli rice from Carnaroli Pavese
60 g butter
200 g cooked red beetroot
Lightly salted broth
80 g skinless duck breast
50 g Grana Padano PDO

For the candied orange

100 g orange
50 g white caster sugar
Salt
Ground black pepper
Extra virgin olive oil

Preparation

Prepare the candied orange: In a saucepan, prepare a mixture of water and sugar in equal amounts, bring it to the boil and then add the orange peel cut into julienne strips.

As soon as it starts boiling again, cook for 5 minutes and keep aside.

Prepare the risotto: toast the rice in a saucepan without fat, as soon as the grain of rice turns golden brown add the vegetable broth

Halfway through cooking the rice, add the cream of beetroot, obtained by blending it with a pinch of salt and pepper, then finish cooking.

Stir the rice with butter and grated Parmesan cheese.

Plate the risotto garnishing with the duck breast (previously browned in a pan with a little oil) and the candied orange.

Tips

A fresh mixed salad with seasonal vegetables, such as rocket, radicchio or spinach, dressed with a light vinaigrette, provides a contrast of freshness and crunch
A crusty bread, such as a freshly baked baguette or scones with Mediterranean flavours, is perfect to accompany the risotto and collect every drop of flavour.

Variants

You can use a cheese other than Grana Padano, such as Parmigiano Reggiano or Pecorino Romano.

Note

CARNAROLI PAVESE is a very popular rice due to its special composition and the presence of amylose: the grains are very firm, ensuring perfect cooking and separation of the grains even when the preparation is not consumed immediately.

Nutritional informations:

Here is a rough estimate of the nutritional values for a standard portion of Red beet risotto with duck breast and candied orange peel (approx. 1 cup or 240 g):

Calories: 400-500 kcal
Fats: 15-25 grams
Carbohydrates: 40-50 grams
Protein: 15-20 grams
Fibres: 2-4 grams
Sodium: 600-800 milligrams
Potassium: 400-600 milligrams
Vitamin C: 3-6 milligrams
Calcium: 100-200 milligrams
Iron: 2-4 milligrams