beetroot risotto

Name: beetroot risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2–3 Shallots; 1 TABLESPOON Olive oil; 300 g Risotto Rice; 1 l Vegetable broth; 200 ml dry white wine; 15–20 g fresh horseradish; 300 g vacuum cooked beetroot; 1-2 stem(s) Dill; 50 g Parmesan cheese; 25 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2–3 Shallots
1 TABLESPOON Olive oil
300 g Risotto Rice
1 l Vegetable broth
200 ml dry white wine
15–20 g fresh horseradish
300 g vacuum cooked beetroot
1-2 stem(s) Dill
50 g Parmesan cheese
25 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the shallots. Heat the oil in a pot. Fry shallots and rice for 1-2 minutes while stirring. Deglaze with some stock and a little wine, so that the rice is covered. Simmer at low heat, stirring frequently
2
Once the liquid has been absorbed, gradually pour in the wine and the remaining stock, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is soft
3
Peel the horseradish. Grate about 5 g horseradish and slice 10 g into shavings. Cut beetroot into small cubes. Wash the dill, shake dry and chop the flags. Grate parmesan. Stir butter, grated horseradish, dill and parmesan into the risotto, season with salt and a little pepper. Fold in diced beetroot briefly at the very end and sprinkle with horseradish shavings