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🍽️ Three tasty risotto ideas

513 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot
• 100 ml dry red wine
• 2 tbsp freshly chopped parsley
• 40 g butter
• 2 tbsp olive oil
• 300 g risotto rice
• 100 ml dry white wine
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 50 g freshly grated parmesan

Instructions

1. 1. Peel the pumpkin.
2. 2. Cut the flesh into small cubes.
3. 3. Peel the onion.
4. 4. Peel the garlic.
5. 5. Finely chop the onion and garlic.
6. 6. Heat 1 tablespoon of butter and the oil in a pan.
7. 7. Sauté the onion and garlic mixture until translucent (soft and see-through).
8. 8. Add the rice to the pan.
9. 9. Fry the rice briefly.
10. 10. Wait until the rice starts to crackle.
11. 11. Deglaze the rice with the wine.
12. 12. Let the wine liquid evaporate.
13. 13. Pour in the hot broth.
14. 14. Let the broth simmer.
15. 15. Add more broth ladle by ladle.
16. 16. Add the pumpkin cubes.
17. 17. Cook the rice for 15 to 20 minutes, stirring occasionally.
18. 18. Check the cooking time.
19. 19. The rice should be al dente (still firm in the center).
20. 20. Stir the parmesan into the finished risotto.
21. 21. Stir in the remaining butter.
22. 22. Season the risotto with salt.
23. 23. Season the risotto with pepper.
24. 24. Pre-warm the plates or bowls.
25. 25. Serve the risotto on the pre-warmed plates.
26. 26. Sprinkle the dish with extra parmesan if desired.
27. 27. Clean the mushrooms.
28. 28. Slice the mushrooms.
29. 29. Prepare the risotto as described above.
30. 30. Heat 1 tablespoon of butter in a pan.
31. 31. Fry the mushroom slices until golden brown.
32. 32. Season the mushrooms with salt.
33. 33. Season the mushrooms with pepper.
34. 34. Stir the parsley into the mushrooms.
35. 35. Remove the mushrooms from the pan.
36. 36. Set aside a few mushrooms for garnish.
37. 37. Stir the rest of the mushrooms into the risotto.
38. 38. Peel the beets.
39. 39. Wash the beets.
40. 40. Cut the beets into small cubes.
41. 41. Add the beet cubes instead of the pumpkin.
42. 42. Deglaze the rice with red wine.
43. 43. Otherwise, proceed exactly as in the first recipe.

Nutrition per serving

• kcal: 513
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 68 g