Wheat risotto with beetroot and rutabaga

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean the chestnuts and possibly halve them. Peel the turnip and cut into small cubes. Wash the turnip (beetroot), remove leaves, but do not damage the turnip, as it will bleed to death. Wash the sage, shake dry and pluck off the leaves. Cut large leaves into wide strips

2. 2

   Cook the beetroot and beetroot in salted water for 15-20 minutes. Heat 1 tablespoon of oil in a saucepan. Fry onion and wheat for 2-3 minutes. Add broth bit by bit, stirring several times. Always add the next portion only when the wheat has absorbed the liquid. Cook the risotto for about 20 minutes

3. 3

   Heat 1 tablespoon of oil in a large frying pan. Sauté the turnips and chestnuts for about 5 minutes. Drain the turnips, quench briefly and remove the skin with a small knife. Cut the turnips into quarters. Add the turnips and 1 tbsp. oil to the pan. Fry vegetables for another approx. 5 minutes. Add sage about 1 minute before the end of the cooking time, season with salt and pepper

4. 4

   Once the wheat risotto is soft, stir the cheese into the risotto. Add the soy cream, bring to the boil, season with salt and pepper. Arrange the risotto with the fried vegetables in bowls

Nutrition Facts

KCAL
430 kcal

CARBS
61 g

FATS
15 g

PROTEINS
10 g