Beetroot Risotto
Rice or Pasta Salad
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Cook Time
40 min
Difficulty
Medium
Prep Time
20 Min
Ingredients (15 ingredients)
-
1 Stück Red Onion
-
1 EL Butter
-
1 Stück Beetroot
-
1 Hand voll Rice
-
Wine
-
nach Geschmack Salt
-
nach Geschmack Sugar
-
nach Geschmack Pepper
-
Grape juice
-
Soup
-
Beetroot juice
-
2 EL Butter
-
2 EL Parmesan
-
nach Geschmack Thyme
-
nach Geschmack Rosemary
Preparation (11 steps)
Chop the onion
Place the red onion in the mixing bowl and chop for 3 sec./speed 5.
Sauté the onion
Add the butter to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Chop and sauté the beetroot
Peel, dice the beetroot and add to the mixing bowl. Sauté for another 3 min./120°C/speed 1.
Add rice
Add rice (1 handful) to the mixing bowl and sauté for 1 min./120°C/speed 1.
Deglaze with wine
Deglaze with wine and reduce for 1 min./100°C/speed 1 without the measuring cup.
Season
Add salt, sugar and pepper to the mixing bowl and mix for 5 sec./speed 3.
First infusion
Pour in the grape juice or soup and cook for 15 min./100°C/Reverse speed speed 1. Leave the measuring cup in place.
Second infusion
Pour in the grape juice/soup and wine and cook for another 10 min./100°C/Reverse speed speed 1. Leave the measuring cup in place.
Third infusion
Pour in the grape juice or soup and wine and cook for another 5 min./100°C/Reverse speed speed 1. Leave the measuring cup in place.
Fold in butter and Parmesan
Add the ice-cold butter in flakes and Parmesan to the mixing bowl and fold in for 2 min./60°C/Reverse speed Gentle Stir setting.
Mix in the herbs
Add fresh herbs (thyme, rosemary) and stir in for 5 sec./Reverse speed speed 2.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Sulphites
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