Red Beet Risotto
Rice or Noodle Salad
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Cook Time
30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This red beet risotto is a vegetarian main course, characterized by its intense color and the slightly sweet taste of the red beets. Refined with Parmesan and horseradish, it offers a special taste experience. The preparation takes about 30 minutes and is designed for 4 servings. Ideal for an autumn dinner.
Ingredients (12 ingredients)
-
3 piece Red beets, fresh
-
1 piece Onion(s), large
-
2 piece Clove(s) of garlic
-
250 g Rice, (risotto rice)
-
1 Glas Red wine
-
1 Liter Broth as needed
-
50 g Butter
-
75 g Parmesan, freshly grated
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2 tbsp Horseradish, freshly grated or from a jar
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1 tbsp Olive oil
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0.5 tsp Salt
-
0.25 tsp Pepper
Preparation (7 steps)
Preparation
Peel the red beets, onion and garlic and cut into fine cubes. Caution: Red beets stain very strongly; so it makes sense to wear gloves when peeling!
Chop onion and garlic
Put 1 large onion in the mixing bowl and chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for 3 sec./speed 7.
Sauté vegetables
Add olive oil to the mixing bowl and sauté for 3 min./120°C/speed 1.
Sauté risotto rice
Add 250 g risotto rice and sauté for 3 min./120°C/speed 1 until the rice grains are translucent.
Deglaze with red wine
Add 1 glass of red wine and let it reduce for 2 min./100°C/speed 1.
Cook risotto
Add 1 liter of broth as needed, 3 red beets, fresh, and cook for 20 min./100°C/gentle stir setting, stirring constantly. Always let it reduce before adding new broth to the pot. You may need a little more broth until the rice is cooked and has the desired creamy consistency.
Refine and season
Add 50 g butter, 75 g Parmesan, freshly grated, and 2 tbsp horseradish, freshly grated or from a jar, and stir in for 2 min./60°C/gentle stir setting. Season with salt and pepper. Serve immediately.
Finished cooking? Great! 🎉
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