Ingredients for 2 servings:
2 beet (approx. 250 g)
2 shallots
1-2 cloves of garlic (to taste)
2 tablespoons olive oil
50 g butter
180 g risotto rice
100 ml white wine
500 ml vegetable stock (from the jar)
125 ml beet juice
salt, pepper
30 g freshly grated parmesan
For the garnish:
50 g sugar snap peas
salt
1 spring onion (green only)
2 tsp olive oil
some mint leaves
some rocket leaves
some Thai cress
Preparation:
1. Peel beet and dice finely. Peel and finely dice shallots. Peel and finely chop garlic.
2. Heat olive oil in a pot. Sauté beet and onion in it. Add 25 g butter and add the risotto rice. Sauté until translucent while stirring. Deglaze everything with white wine and let the wine evaporate while stirring. Bring vegetable stock and beet juice to the boil together. Gradually add the vegetable stock to the rice, stirring constantly, and cook for about 25-30 minutes. The rice is ready when the grain is still crunchy on the inside and soft on the outside.
3. Season the risotto with salt and pepper. Add remaining butter in pieces and
the Parmesan cheese into the risotto. Season again to taste.
4. For the garnish, rinse and clean the sugar snap peas. Cut sugar snap peas lengthwise into fine strips. Blanch sugar snap peas in boiling salted water 3-5
seconds. Drain and rinse in cold water. Spring onion clean, rinse and cut into finger-length fine strips. Heat olive oil briefly and toss spring onion and sugar snap peas in it.
5. Arrange the risotto and serve garnished with the sugar snap peas, spring onions and herbs.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
calories: 377
Joule: 1579
Protein: 6,9 g
Fat: 19.9 g
(FoodCentrale by ddp images)
