Beetroot risotto with parmesan and pumpkin seeds

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean and peel the beetroot. (Attention! Colours strongly - it is best to put on disposable gloves. p. tip) Cut 4 thin slices from the beetroot. Finely dice the remaining beetroot.

2. 2

   Faites chauffer l'huile d'olive dans une casserole. Faites frire les tranches de betteraves pendant 1 à 2 minutes de chaque côté. Sortez-les. Faire revenir à feu doux les dés de betterave et la moitié de l'oignon jusqu'à ce qu'ils deviennent transparents. Ajouter le riz et faire sauter pendant 1 à 2 minutes jusqu'à ce qu'il devienne transparent.

3. 3

   Dissolve the stock in 3/4 l hot water. Add hot stock and wine bit by bit, stirring from time to time. Add stock and wine only after the rice has absorbed the liquid.

4. 4

   Simmer openly for a total of 25-30 minutes until all liquid is absorbed.

5. 5

   Clean lamb's lettuce, wash thoroughly and spin dry. Mix vinegar, salt, pepper and 1 pinch of sugar, add pumpkin seed oil. Stir in the rest of the onion. Pour the vinaigrette over the salad.

6. 6

   Use a peeler to remove some shavings from the Parmesan cheese. Grate the rest of the Parmesan and stir into the risotto. Season to taste with salt and pepper. Serve the risotto with pumpkin seeds and beetroot slices.

7. 7

   Add the corn salad.