Beetroot risotto with goat's cheese

Name: Beetroot risotto with goat's cheese
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp butter; 1 red onion; 300 g risotto rice (e.g. Carnaroli); 4 sprigs thyme; 2 dl white wine; 5 dl vegetable bouillon; 2 ½ dl beetroot juice; 400 g boiled beets; 40 g grated Parmesan; salt and pepper to taste; 150 g soft goats' cheese

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp butter

1 red onion, finely chopped

300 g risotto rice (e.g. Carnaroli)

4 sprigs thyme, leaves torn off

2 dl white wine

5 dl vegetable bouillon, hot

2 ½ dl beetroot juice, hot

400 g boiled beets, cut into approx. 1 cm cubes

40 g grated Parmesan

1 tbsp butter

salt and pepper to taste

To serve

150 g soft goats' cheese

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How it's done

Risotto

Heat the butter in a wide pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Add the thyme and cook briefly. Pour in the wine and reduce almost completely. Gradually pour in the stock and beetroot juice, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is just al dente. Add the beetroot for the final 5 mins. Mix in the cheese and butter, season.

To serve

Plate up the risotto, stir the goat's cheese, spread on top of the risotto.

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4 people

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