Red Beet Risotto
|Prep Time||25-30 minutes|
|Cook Time||30 minutes|
- 3 Red Beets Uncooked
- 3 tbsp olive oil
- 2 tsp thyme
- 2 cloves garlic
- black pepper
- 2 tbsp oil
- 2 shallots finely diced
- 1 garlic
- 150 g rice Risotto
- 300 ml red wine or grape juice
- 300 ml vegetable bouilon
- 100 ml rice whip
- 200 g white beans
- 100 g walnuts chopped
- Preheat the oven to 180°C (356°F)
- Wash the beets, cut the ends and chop them into 4 corners. Use a bowl to mix olive oil, thyme and garlic (use a garlic press). Slowly pour this mixture over the beets and gently stir it afterward. Add salt and pepper to taste then roast the beets for 30 minutes. Allow the beets to cool afterward and then dice them.
- Heat up oil in a skillet. Fry the shallots along with garlic for about 5 minutes. Add the rice and let it bake until dry. Add the red wine to the rice and set the fire to low. Stir it every now and then and let the wine soak into the risotto. Meanwhile, keep the vegetable bouillon warm.
- Once the wine has been properly soaked into the risotto, slowly add the vegetable bouillon to the risotto. It is very important that you do this in small steps (~ 2 tbsp at a time). The quality of the end result is dependent on the patience of the cook.
- As you pour the last bit of the bouillon, add the beets to the pan. Stir well and give it time to let the flavor really soak into the food. This should take about 10 minutes.
- One that is done you can finally add the rice whip and beans. Add salt and pepper to taste and serve with walnuts.
- Now just light some candles, pour some of that red wine in a nice glass and enjoy!
Lover's Tip: Shape it in the form of a heart.Short on time? Instead of uncooked beets you can use canned or vacuum-packed pre-cooked beets. Just pour the liquid out, dice them into cubes, mix in the thyme and pressed garlic and just add the result to the risotto.
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