Red Beet Risotto with Herb Cream Cheese
Main Course
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Cook Time
2 h 45 min
Servings
4
Difficulty
Medium
Prep Time
105 Min
Description
This Red Beet Risotto is a real eye-catcher and tastes simply fantastic! The bright pink color makes it a special dish that is wonderful for festive occasions or a cozy dinner. The creamy risotto is served with a homemade herb cream cheese, which gives the dish a fresh touch. The preparation takes a little time, but the effort is definitely worth it. A vegetarian dish that is guaranteed to impress!
Ingredients (14 ingredients)
-
3 clove Garlic
-
4 Stiele Smooth Parsley
-
1 l Milk
-
100 g Whipping Cream
-
1 tsp Salt
-
3 tbsp White Wine Vinegar
-
2 piece Onions
-
500 g Beets (vacuum packed)
-
3 tbsp Olive oil
-
300 g Risotto Rice
-
200 ml Dry White Wine
-
50 g Parmesan or vegetarian hard cheese (piece)
-
to taste Salt
-
to taste Pepper
Preparation (12 steps)
Chop garlic and parsley
Put 2 cloves of garlic in the mixing bowl and chop for 3 sec./level 7. Add 4 sprigs of smooth parsley and chop for another 3 sec./level 5. Transfer and set aside.
Boil milk
Put 1 l milk, 100 g whipping cream and 1 tsp salt in the mixing bowl and heat for 8 min./90°C/level 2.
Curdle milk
Add 3 tbsp white wine vinegar and stir in for 10 sec./level 2. The milk will curdle.
Prepare herb cream cheese
Add the chopped garlic-parsley mixture and stir in for 5 sec./level 3. Pour the curdled milk into a damp cloth, let it drain and squeeze it out. Tie with kitchen twine, place in a sieve and weigh down for approx. 1 hour.
Chop onions and garlic
Put 2 onions and 1 clove of garlic in the mixing bowl and chop for 3 sec./level 5. Scrape down with the spatula.
Sauté onions and garlic
Add 2 tbsp olive oil and sauté for 3 min./120°C/level 1.
Roast rice
Add 300 g risotto rice and roast for 2 min./120°C/level 1 without the measuring cup until the rice grains are translucent.
Deglaze with wine
Add 200 ml dry white wine and let it evaporate for 1 min./100°C/level 1 without the measuring cup.
Add red beets
Add 500 g red beets (vacuum packed, diced) and stir in for 5 sec./level 4.
Cook risotto
Add hot liquid (whey from cream cheese or vegetable broth) until the rice is covered. Simmer for 25-30 min./90°C/gentle stir setting reverse rotation, pouring in hot liquid again and again as soon as the rice has absorbed the liquid.
Stir in Parmesan
Put 50 g Parmesan or vegetarian hard cheese (piece) in the mixing bowl and chop for 10 sec./level 10. Then stir in for 20 sec./60°C/level 2.
Season
Season with salt and pepper and stir for 10 sec./level 3.
Finished cooking? Great! 🎉
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Created by
Sophie Huber
2
Rezepte
0
Kochbücher
Allergens
- Milk
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