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Beetroot Risotto with Goat Cheese | Creamy & Aromatic
(0)
40 min
Under an hour
Gurkerl Küche
Ein samtiges Rote-Rüben-Risotto in strahlendem Purpurrot: Cremiger Risottoreis trifft auf das erdige Aroma von Roten Rüben, mild-würzigen Ziegenfrischkäse und frischen Thymian.
Ingredients
Preparation method
Preparation
Roughly dice the cooked beetroot. Puree about two-thirds finely with a hand blender, cut the remaining third into bite-sized small cubes and set aside.
Peel and finely chop the onion and garlic. Pick the thyme leaves from the sprigs. Heat the vegetable broth in a small pot and keep warm over low heat.
Preparing the risotto
In a wide pot or casserole dish, heat the olive oil together with half of the butter (approx. 20 g). Saute the chopped onion and garlic over medium heat for approx. 2 to 3 minutes until translucent, without letting them brown.
Chef's tip
For a particularly elegant look, glaze the diced beetroot briefly in a pan with a little butter and a dash of balsamic vinegar beforehand.
Non-alcoholic variation: The white wine can easily be replaced with the same amount of hot vegetable broth and a squeeze of fresh lemon juice.
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