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Beetroot Risotto with Goat Cheese | Creamy & Aromatic
(0)
40 min
Under an hour
Gurkerl Küche
Ein herbstlicher Risotto-Klassiker: Zarter italienischer Risottoreis trifft auf süßlich-erdige Rote Rüben, gekrönt von feinem Ziegenfrischkäse, gerösteten Walnüssen und frischem Thymian.
Ingredients
Preparation method
Preparation
Peel the beetroot and cut into approx. 1 cm cubes. Finely dice the onion and garlic cloves. Heat the vegetable broth in a pot and keep warm gently over low heat.
Toast the walnut kernels in a non-stick pan without fat over medium heat for about 2 to 3 minutes until fragrant. Then coarsely chop and set aside for the finish.
Preparing the Risotto
In a wide pot, heat 1 tbsp olive oil and half of the butter. Sauté the chopped onion and garlic over medium heat for about 2 minutes until translucent. Add the diced beetroot and gently fry for about 3 minutes.
Chef's tip
For an even more intense colour and a particularly velvety texture, you can purée half of the tenderly cooked beetroot beforehand and stir it into the rice halfway through the cooking time.
When peeling and cutting fresh beetroot, wearing kitchen gloves is recommended, as beetroot juice stains strongly.
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