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🍽️ Creamy Beetroot Risotto

419 kcal · 30 min · 4 servings

Ingredients

• 450 ml classic vegetable broth
• 200 g onions (3 onions)
• 1 tbsp olive oil
• 120 g risotto rice
• 100 ml white wine
• 250 g cooked beetroot (refrigerated section)
• 0.5 bunch chives
• 25 g Asiago cheese (or Parmesan cheese)
• 2 tbsp sour cream quark
• salt
• pepper

Instructions

1. 1. Bring the broth to a boil in a pot and keep it warm on low heat.
2. 2. Peel the onions and cut them into very small cubes.
3. 3. Heat oil in a large pot.
4. 4. Fry the onions in the hot oil until golden brown over medium heat, stirring constantly.
5. 5. Add the rice to the pan and toast lightly for one minute.
6. 6. Deglaze the rice with white wine.
7. 7. Let the liquid reduce over medium heat until it has almost completely evaporated.
8. 8. Add about 150 milliliters of the warm broth to the rice.
9. 9. Cook the rice for about 20 minutes, stirring frequently, until it is tender but still has a slight bite.
10. 10. Add the remaining broth gradually, only adding the next portion once the previous one has been absorbed.
11. 11. Peel the beetroot if necessary.
12. 12. Cut the beetroot into cubes about one centimeter in size.
13. 13. Wear gloves when handling beetroot to avoid stains.
14. 14. Mix the beet cubes into the rice five minutes before the end of the cooking time.
15. 15. Wash the chives and shake them well to dry them.
16. 16. Cut the chives into fine rings.
17. 17. Grate the cheese finely.
18. 18. Gently fold the quark and grated cheese into the finished risotto.
19. 19. Season the dish with salt and pepper to taste.
20. 20. Sprinkle the risotto with the chive rings and serve.

Nutrition per serving

• kcal: 419
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 59 g