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🍽️ Creamy Red Wine Risotto with Beetroot

547 kcal · 30 min · 4 servings

Ingredients

• Valerian salad 150 g
• Beetroot, pre-cooked 200 g
• Vegetable broth 500 ml
• Shallots 4 pcs.
• Butter 4 tbsp
• Risotto rice 300 g
• Red wine, dry 500 ml
• Salt pinch
• Olive oil 6 tbsp
• Sugar 1 tbsp
• Balsamic vinegar, dark 5 tbsp
• Parmesan 100 g
• Pepper, black ground pinch
• Honey 1 tbsp
• Walnut kernels 4 tbsp
• Cress bed 1 pcs.

Instructions

1. 1. Thoroughly wash the corn salad under running water.
2. 2. Spin the washed salad dry.
3. 3. Drain the beetroot.
4. 4. Collect the beetroot juice in a small container.
5. 5. Cut the beetroot into small cubes.
6. 6. Bring the vegetable broth to a boil in a pot.
7. 7. Keep the broth warm.
8. 8. Halve two shallots.
9. 9. Peel the halved shallots.
10. 10. Dice the peeled shallots finely.
11. 11. Quarter the remaining shallots.
12. 12. Melt 2 tablespoons of butter in a pot over medium heat.
13. 13. Add the diced shallots to the melted butter.
14. 14. Sweat the shallots, stirring occasionally, for about 2 minutes.
15. 15. Wait until the shallots become translucent.
16. 16. Add the rice to the pot.
17. 17. Toast the rice for 1 to 2 minutes.
18. 18. Deglaze the rice with wine.
19. 19. Let the wine reduce almost completely.
20. 20. Add 1 to 2 ladles of the warm broth.
21. 21. Season the risotto with a little salt.
22. 22. Cook the risotto, stirring constantly, for about 20 minutes until al dente.
23. 23. Add more broth as needed.
24. 24. Ensure the risotto remains slightly covered with liquid.
25. 25. Stir in the collected beetroot juice.
26. 26. Heat 2 tablespoons of oil in a frying pan.
27. 27. Fry the shallot quarters for about 2 minutes.
28. 28. Add 1 tablespoon of sugar.
29. 29. Deglaze with 2 tablespoons of balsamic vinegar.
30. 30. Set the pan aside.
31. 31. Grate the Parmesan finely.
32. 32. Once the risotto is ready, stir in the remaining butter.
33. 33. Stir in half of the grated cheese.
34. 34. Season the risotto with salt and pepper to taste.
35. 35. Mix the remaining balsamic vinegar with honey.
36. 36. Add salt and pepper to the dressing.
37. 37. Add 4 tablespoons of oil to the dressing.
38. 38. Whisk everything together to form a dressing.
39. 39. Add 3 tablespoons of the dressing to the beetroot.
40. 40. Mix the beetroot thoroughly.
41. 41. Toss the corn salad in the remaining dressing.
42. 42. Chop the nuts.
43. 43. Plate the risotto.
44. 44. Garnish the risotto with the remaining Parmesan.
45. 45. Garnish the risotto with the beetroot.
46. 46. Garnish the risotto with cress.
47. 47. Garnish the risotto with the nuts.
48. 48. Serve the corn salad on the side.

Nutrition per serving

• kcal: 547
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 78 g