Beetroot risotto with horseradish

Name: Beetroot risotto with horseradish
Ingredients: 1 onion; 1 garlic clove; 350 g beetroot; 50 g rocket; 2 tbsp pine nuts; 40 g Parmesan; 500 ml vegetable stock; 500 ml beetroot juice; 1 tbsp rapeseed oil; 2 tbsp butter; 300 g risotto rice; 2 tbsp prepared horseradish

This beetroot risotto with horseradish is a real treat during the colder months – creamy, aromatic and wonderfully warming. The earthy sweetness of the beetroot harmonises perfectly with the mild heat of the horseradish, whilst rocket, Parmesan and pine nuts lend the dish freshness and sophistication. The beetroot juice not only gives the risotto its vibrant red colour, but also an extra dose of nutrients.

Randne risotto with toasted pine nuts, rocket and Parmesan

Zutaten:

Risotto for 4 people

Beetroot Risotto with Toasted

1 onion
1 clove of garlic
350 g beetroot
50 g rocket
2 tbsp pine nuts
40 g Parmesan
500 ml vegetable stock
500 ml beetroot juice
1 tbsp rapeseed oil
2 tbsp butter
300 g risotto rice
2 tbsp horseradish from a jar

, rocket and Parmesan

Properties: Beetroot is rich in vitamins, minerals and antioxidants.

Zubereitung

Peel the onion and dice it finely; peel the garlic and chop it finely. Peel the beetroot and cut it into cubes of about 1 cm (be careful, beetroot stains!). Wash the rocket and spin-dry it. Toast the pine nuts in a frying pan without oil until golden brown and set aside. Finely grate the Parmesan.
Gently heat the vegetable stock and beetroot juice in a saucepan. Heat the rapeseed oil in a large saucepan and fry the onions, garlic and diced beetroot on all sides for about 6–7 minutes. Then add a tablespoon of butter and the risotto rice and fry briefly.
Gradually add the vegetable stock and beetroot juice mixture, stirring constantly. Only pour enough liquid into the saucepan to just cover the contents. This process takes about 30–35 minutes.
Once the risotto rice has absorbed all the liquid (you may need to add a little more liquid than specified) and is creamy and soft, fold in the last tablespoon of butter, the grated Parmesan and the horseradish. Then season the beetroot risotto to taste with salt and pepper.

Tipp

Chunks of feta or a spoonful of horseradish mousse also make a good topping.

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