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Rote-Bete-Risotto mit Rieslingsauce und Schnittlauch

Ein rosafarbenes Risotto mit Roter Bete, verfeinert mit einer feinen Riesling-Sahnesauce. Der Reis wird mit Dampf und Mikrowellenhitze gleichmäßig und besonders zart gegart und anschließend mit einem cremigen Rote-Bete-Püree, Butter und Parmesan verfeinert. Serviert mit einer Weißweinreduktion und frischem Schnittlauch für einen raffinierten Abschluss.

Leuchtend fuchsiafarbenes Risotto in einer hellen Schale, garniert mit einer Spirale aus weißer Sauce und Schnittlauch, auf blauem Hintergrund
Zubereitungszeit:
15 min
Zubereitung:
18 min
Personen:
4
Schwierigkeitsgrad:
Easy
Gang:
Ernährungsform:
Perfekt für:
Koch/Köchin:
Cristian Broglia
Produktkategorien:
Leuchtend fuchsiafarbenes Risotto in einer hellen Schale, garniert mit einer Spirale aus weißer Sauce und Schnittlauch, auf blauem Hintergrund

Zutaten

Risotto
360 g Arborio-Reis
500 ml Gemüsebrühe
4 g Salz
Dressing
180 g Rote Beete
50 ml Gemüsebrüh
20 g Schalotte
150 ml Weißwein
Salz, nach Geschmack
das fertige Gericht
50 g Butter
60 g geriebener Parmesan
100 ml Frische Schlagsahne
Schalotten, nach Geschmack

Zubereitung

1

Risotto

Den Reis in eine Pyrex-Form geben, die Brühe (500 ml) und Salz hinzufügen und umrühren.

Im MultiTech-Modus bei 160 °C, 300 W und 30 % Dampf 18 Minuten garen.

Rote-Bete-Risotto mit Rieslingsauce und Schnittlauch
2

Dressing

Die gekochte Rote Bete klein schneiden, mit der restlichen heißen Brühe (50 ml) übergießen, mit Salz abschmecken und zu einer glatten Masse pürieren.

Die Schalotte fein hacken und zusammen mit dem Wein in einen Topf geben. Auf die Hälfte einkochen lassen, anschließend die Sahne hinzufügen und nochmals auf die Hälfte reduzieren. Durch ein Sieb passieren, abschmecken und beiseitestellen.

Rote-Bete-Risotto mit Rieslingsauce und Schnittlauch
3

Fertiges Gericht

Die Form mit dem gegarten Reis aus dem Ofen nehmen, die Rote-Bete-Creme hinzufügen und gut unterrühren. Anschließend Butter und Parmesan dazugeben.

Das Risotto auf Tellern anrichten, mit der Rieslingsauce verfeinern und mit gehacktem Schnittlauch garnieren.

Rote-Bete-Risotto mit Rieslingsauce und Schnittlauch

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  • Gluten Free
  • Meat
Two grilled chicken breasts garnished with thyme sprigs and lime wedges on a black plate.
35 min
Easy
Grilled chicken breast
  • Easy
  • Main Dishes
  • Oven
  • Barbecue tray
  • Traditional baking
  • Gluten Free
  • Lactose Free
  • Meat
A top-down view of savory meatballs simmered in a rich tomato sauce, garnished with fresh herbs in a black pan.
45 min
Easy
Stewed beef meatballs
  • Easy
  • Main Dishes
  • Oven
  • Traditional baking
  • Steam
  • Smartcooking function
  • Multitech function
  • Meat
50 min
Easy
Steamed salmon, broccoli, anchovies and almond milk
  • Easy
  • Main Dishes
  • Oven
  • Steam
  • Italian
  • Gluten Free
  • Christmas
  • Fish and Seafood
Grilled beef fillet over zucchini, onions, and peppers on a white plate, set on a table with candles and wine glasses.
30 min
Easy
Thyme beef tenderloin with grilled vegetables and parsley green sauce
  • Easy
  • Main Dishes
  • Oven
  • Barbecue tray
  • Italian
  • Meat
Green cannelloni rolls filled with salmon, covered in melted white sauce and topped with crispy sage.
46 min
Easy
Green cannelloni gratin stuffed with salmon
  • Easy
  • Main Dishes
  • Hand mixer
  • Oven
  • Traditional baking
  • Christmas
  • Pasta and Rice
A pizza topped with chicory, black olives, and fresh burrata cheese on a wooden board, with side ingredients visible.
19 Stunden 45 min
Easy
Chicory, anchovies, taggiasca olives and burrata pizza
  • Easy
  • Main Dishes
  • Oven
  • Stand mixer
  • Refractory stone tray
  • Traditional baking
  • Vegetarian
  • Bread and Pizza
3 Stunden 30 min
Easy
Oktopus-Salat
  • Easy
  • Main Dishes
  • Gluten Free
  • Easter
  • Fish and Seafood
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