Pink risotto with anchovy and a basil twist

Pink risotto with anchovy and a basil twist

Your guests will be pleasantly surprised if you serve them a pink risotto at your next meal together. And with a taste of the ocean in the form of Cantabrian anchovies, you’ll receive no end of praise. Check out the recipe sent in by Sonia from Recetas Binisonia!



  1. Boil the beetroot and mash it a little. Keep some of the beetroot liquid to one side.
  2. Boil the rice with a pinch of salt and a few fresh basil leaves.
  3. Mix the beetroot pulp and liquid with the boiled rice. After mixing well, the dish will be ‘tinted’ an attractive pink and the beetroot pieces evenly dispersed.
  4. Use a spoon to transfer the mixture into a round mould.
  5. Leave to cool and turn out from the mould.
  6. To serve, place a few Serrats anchovy fillets on top and garnish with a few small basil leaves.

Tasty, fresh and aromatic. Thanks Sonia!

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