Beet risotto with horseradish & goat's cheese
A velvety-creamy risotto with fresh beet, aromatic horseradish and mild goat's cheese - colorful, spicy and perfect for connoisseurs. The interplay of earthy sweetness, subtle spiciness and creamy texture creates an elegant balance that is ideally complemented by a Pinot Gris d'Alsace AOC. An elegant autumnal dish for anyone who loves wine with food.
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cooking spoon
- 1 Cutting board & knife
- 1 Grater
Ingredients
For the risotto:
- 150 g Risotto rice z. e.g. Arborio or Carnaroli
- 250 g Precooked beet
- 1 Shallot
- 1 Tbsp butter
- 100 ml White wine
- 500 ml Vegetable broth
- 50 g Goat cheese
- 2 tablespoon freshly grated horseradish
- 1 1 tsp lemon juice
- Salt and pepper
To serve:
- 1 1 tbsp olive oil
- Some fresh dill or chervil
- Lemon zest
Preparation
Prepare the base:
- Finely chop the shallot and sauté in butter until translucent.
- Add the rice and fry briefly until it becomes slightly transparent.
- Deglaze with white wine and reduce.
Cook the risotto:
- Gradually add the hot stock and cook, stirring, for about 20 minutes.
- Dice the beet, stir in for the last few minutes and heat through.
- Season to taste with salt, pepper and lemon juice.
Refine and serve:
- Fold in the goat's cheese and horseradish until the risotto is creamy.
- Serve with herbs, olive oil and lemon zest.
Recommended sides:
- Rocket salad with walnuts
- Baked pumpkin with thyme
- Crispy baguette
Nutritional values per portion
Calories: 680kcalCarbohydrates: 72gProtein: 18gFat: 30g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat