Beetroot Risotto with Goat Cheese

Name: Beetroot Risotto with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g risotto rice; 400 g cooked beetroot; 1 piece onion; 1 l vegetable stock; 100 ml white wine; 100 g soft goat cheese; 20 g fresh horseradish; 30 g parmesan; 20 ml olive oil; 1 pinch salt

Grated beetroot dyes this creamy risotto a deep crimson, while goat cheese and fresh horseradish add earthy and sharp contrast. A risotto with bold colour and character..

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

400 kcal

Calories

11 g

Protein

14 g

Fat

58 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.65 · ~€0.90/serving

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Instructions

1
Finely grate the beetroot. Dice the onion. Heat the vegetable stock and keep it warm.
2
Heat the olive oil in a wide pan and soften the onion until translucent. Add the risotto rice and toast briefly until it glistens.
3
Pour in the white wine and let it cook down while stirring. Stir in the grated beetroot.
4
Add the hot stock a ladle at a time, stirring often, and simmer until the rice is creamy but still has a little bite.
5
Stir in the parmesan and season the risotto with salt. Spoon onto plates, top with goat cheese and finish with freshly grated horseradish.