Beetroot Risotto
Ingredients
500
g
cooked beets
1
pc
onion
4
tb
olive oil
300
g
risotto rice
200
ml
white wine
600
ml
vegetable broth
60
g
arugula
1
Pinch(es)
salt & pepper, to taste
1
Handful
pomegranate seeds
1
Handful
arugula
Preparation
1. Cut the cooked beets into small cubes. Peel and finely chop the onion.
2. Heat olive oil in a pot and sauté the onion. Then, add the risotto rice and sauté for 1 minute while stirring, then deglaze with white wine. Once the wine has evaporated, gradually add the vegetable broth.
3. Let the risotto simmer uncovered over low heat for 20 minutes, stirring occasionally. Towards the end, add the beets and season with salt and pepper.
4. Fold in the pasta cheese and then serve with pomegranate seeds and arugula.
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