🍽️ Beetroot Risotto with Horseradish and Goat Cheese

Name: Beetroot Risotto with Horseradish and Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: Vegetable broth 200 ml; Beetroot juice 400 ml; Shallots 1 pc.; Butter 6 tbsp; Risotto rice 250 g; Salt pinch; Beetroot, pre-cooked 250 g; Apples, red 1 pc.; Pears 1 pc.; Lemons 1 pc.; Pepper, black ground pinch; Parmesan, grated 35 g; Walnut kernels 2 tbsp; Chives, fresh 5 g; Goat cream cheese 150 g; Sour cream horseradish 1 tbsp

728 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Vegetable broth 200 ml
Beetroot juice 400 ml
Shallots 1 pc.
Butter 6 tbsp
Risotto rice 250 g
Salt pinch
Beetroot, pre-cooked 250 g
Apples, red 1 pc.
Pears 1 pc.
Lemons 1 pc.
Pepper, black ground pinch
Parmesan, grated 35 g
Walnut kernels 2 tbsp
Chives, fresh 5 g
Goat cream cheese 150 g
Sour cream horseradish 1 tbsp

Instructions

1. Heat vegetable broth and beetroot juice in a pot over medium heat.
2. Keep the mixture warm on low heat.
3. Peel the shallot and dice it finely.
4. Heat 1 tbsp of butter in another pot over medium heat.
5. Sauté the shallot for approx. 2 minutes.
6. Add the risotto rice and mix briefly.
7. Deglaze the rice with some beetroot broth.
8. Season with salt and let it simmer.
9. Gradually add more beetroot broth.
10. Ensure the rice grains are always covered with liquid.
11. Cook the risotto for approx. 20 minutes until creamy and al dente.
12. Dice the beetroot finely and set aside.
13. Peel the apple and pear and dice them evenly small.
14. Halve the lemon and squeeze out the juice.
15. Fry the apple and pear in a pan with 3 tbsp of butter for approx. 2 minutes.
16. Season the fruit with coarse pepper.
17. Finish the ragout with a little lemon juice.
18. Add the beetroot cubes to the finished risotto.
19. Remove the pot from the heat.
20. Add the Parmesan and 2 tbsp of cold butter cubes.
21. Cover the pot with a lid.
22. Wait for approx. 2 minutes.
23. Stir the ingredients together with a cooking spoon.
24. Season the risotto with salt.
25. Finely chop the walnuts.
26. Wash the chives and cut them into fine rings.
27. Mix goat cheese, cream horseradish, and chopped walnuts in a bowl.
28. Add the chives to the cream.
29. Season the horseradish cream with salt.
30. Place the risotto on a plate.
31. Distribute the apple-pear ragout and horseradish cream on top.
32. Enjoy your meal!

Nutrition per serving

kcal: 728
Protein: 14 g · Fett/Fat: 43 g · Carbs: 79 g