Beetroot Risotto

Name: Beetroot Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 150 g beetroot; 1 TABLESPOON Olive oil; 300 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 Vegetable broth (instant); 300 ml dry white wine; 50 g thinly sliced Parmesan cheese; 50 g Pumpkin seeds

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
150 g beetroot
1 TABLESPOON Olive oil
300 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 Vegetable broth (instant)
300 ml dry white wine
50 g thinly sliced Parmesan cheese
50 g Pumpkin seeds

Directions

1
Peel onion and beetroot. Cut 4 thin slices from the beetroot. Finely dice the remaining beetroot and onion. Heat the oil in a pot, fry the beetroot slices for about 3 minutes while turning, remove.
2
Fry the onion and beetroot cubes over low heat until transparent. Add rice and sauté briefly. Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.
3
Cook for a total of 25-30 minutes. Shortly before the end of the cooking time, stir in Parmesan cheese, except for a little to garnish. Meanwhile roast pumpkin seeds in a pan without fat for about 3 minutes. Arrange risotto on plates, garnish with beetroot slices and sprinkle with pumpkin seeds and the rest of the Parmesan.
4
Served with lamb's lettuce and vinaigrette.