Pink risotto with herb paneer

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the paneer, peel 2 cloves of garlic and chop finely. Wash the parsley and shake dry. Pluck off leaves and chop finely. Boil up milk, cream and salt in a high pot. Remove the pot from the heat, stir vinegar into the milk-cream mixture. Add garlic, parsley and 5-6 ice cubes and let cool for 5-10 minutes. Pour the curdled milk into a damp passing cloth, drain and squeeze vigorously. Pour the paneer mixture once more into a second damp cloth, squeeze firmly and tie tightly with kitchen twine. Hang knots over the sieve at the sides and weigh down the paneer with 2-3 kg (e.g. with a pot and tins) and continue pressing for about 3 hours. Remove the finished panelling from the cloth, store the liquid and chill both until use

2. 2

   For the risotto, peel onions and 1 garlic clove and cut into fine pieces. Drain the beetroot and cut into small cubes. Heat 3 tablespoons of oil in a saucepan. Fry onions and garlic for 2-3 minutes. Add the rice and fry it until it gets glassy. Add beetroot. Add 200 ml paneer liquid and let it evaporate while stirring. Gradually add vegetable stock while stirring until the rice has absorbed the liquid. Finally season to taste with salt and pepper

3. 3

   Cut the paneer into pieces. Heat 1 tablespoon of oil in a frying pan. Fry the paneer on both sides for about 2 minutes, remove. Arrange risotto and fried paneer on plates

4. 4

   Expressed Paneer liquid is approx. 600 ml. The remaining liquid will keep for about 5 days in the refrigerator, tightly closed.

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
430 kcal

CARBS
60 g

FATS
17 g

PROTEINS
9 g