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🍽️ Red Risotto with Kidney Beans

491 kcal · 30 min · 4 servings

Ingredients

• 125 g dried kidney beans
• 1 onion
• 250 g beetroot bulbs (2 )
• 300 ml hot vegetable broth
• 500 ml beetroot juice
• 100 g young kale
• salt
• 1 tbsp olive oil
• 10 g butter (2 tsp)
• 250 g risotto rice
• 100 ml red wine
• 40 g parmesan (1 piece; 30 % fat in dry matter)
• pepper
• 1 tbsp lemon juice

Instructions

1. 1. Place the kidney beans in a container and cover them with water. Let them soak overnight.
2. 2. The next day, drain the soaking water.
3. 3. Cook the beans in 1.5 liters of fresh water over low heat for 50 to 60 minutes until soft.
4. 4. Peel the onion and dice it finely.
5. 5. Peel the beetroot and cut it into small cubes.
6. 6. Mix the vegetable broth with the juice.
7. 7. Clean the kale and wash it.
8. 8. Remove the leaves from the tough stems and chop them finely.
9. 9. Blanch the kale leaves (blanching means cooking briefly in boiling water) in boiling salted water for 5 minutes.
10. 10. Remove the leaves from the water and let them drip dry.
11. 11. Heat the oil and 1 teaspoon of butter in a pot.
12. 12. Sauté the onion in it for 2 minutes over medium heat.
13. 13. Add the risotto rice and the beetroot cubes and sauté everything for another 2 minutes.
14. 14. Deglaze with red wine and let it reduce briefly.
15. 15. Pour in about 200 milliliters of the juice-broth mixture and let the rice absorb it.
16. 16. Then, gradually add more juice-broth mixture.
17. 17. Cook the rice this way for 15 to 20 minutes until it still has a slight bite.
18. 18. Drain the cooked beans.
19. 19. Add the beans to the rice and cook everything together for another 5 minutes.
20. 20. Grate the Parmesan.
21. 21. Stir the remaining butter and Parmesan into the risotto.
22. 22. Season to taste with salt, pepper, and lemon juice.
23. 23. Arrange three-quarters of the kale leaves on plates.
24. 24. Serve the risotto on top.
25. 25. Cut the remaining kale leaves into thin strips and sprinkle them over the dish.

Nutrition per serving

• kcal: 491
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 79 g