Beetroot risotto

Name: Beetroot risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Red prayers (approx. 400 g); 11 Onion; 2 Garlic cloves; 3-4 Tsp Vegetable broth (instant); 2-3 TABLESPOONS Oil; 300 g Risotto rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS flaked almonds; 60 g Parmesan (piece); 1 bed Cress

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

The deep red colour in combination with the slightly earthy taste of the tuber give the rice dish that certain something

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Red prayers (approx. 400 g)
11 Onion
2 Garlic cloves
3-4 Tsp Vegetable broth (instant)
2-3 TABLESPOONS Oil
300 g Risotto rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS flaked almonds
60 g Parmesan (piece)
1 bed Cress

Directions

1
Peel, wash and cut beetroot into small cubes. Peel onion and garlic. Dice onion and chop garlic. Dissolve stock in approx. 900 ml boiling water. Heat oil in a pot. Fry onion and garlic until transparent. First briefly sauté the risotto rice, then add beetroot and sauté briefly as well. Season with salt and pepper.
2
Add so much hot stock until the rice is covered. As soon as the rice has absorbed the liquid, pour on broth again and again. Simmer open over low heat for 20-30 minutes until the rice is creamy but still has a slight bite. Stir frequently.
3
Roast the flaked almonds in a pan without fat. Finely grate the parmesan. Stir 50 g parmesan into the finished risotto. Season risotto with salt and pepper. Cut the cress from the bed and spread it on the risotto with the flaked almonds. Sprinkle the rest of the Parmesan cheese over it.
4
As beetroot is very staining, it is best to wear disposable gloves when peeling. This way, no discoloration remains on the hands.