Smoked Beet Risotto


1/3 cup chopped onion

1 cup arboreo rice

1 cup white wine

1 cup cooked beets, diced. (Cook the whole beet in water and then dice so it keeps the color)

½ cup cashews, soaked overnight

3 sprays natural liquid smoke

2 tablespoons cupuaçu butter

1 spoon smoked paprika

3 cups vegetable stock

½ cup water

salt tt


1. In a medium saucepan seat onion and paprika. Add rice and wine. Once the wine has evaporated add vegetable stock. 1 cup at the time.

2. Blend cashews, beets and water.

3. Once the rice is cooked add the beet cream, salt, liquid smoke and cupuaçu butter.

Recipe developed by Alessandra Luglio and team.