Red Beetroot Risotto with Riesling Sauce and Chives

Name: Red Beetroot Risotto with Riesling Sauce and Chives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 360 g Arborio rice; 550 ml Vegetable stock; 4 g Salt; 50 g Butter; 60 g Grated parmesan cheese; 180 g Beetroot; 150 ml White wine; 20 g Shallots; 100 ml Fresh whipping cream

Indulge in culinary sophistication with our delectable Red Beetroot Risotto, drizzled with a delicate Riesling sauce and garnished with fresh chives.

10 min

20 min

Easy

Risotto

360 g Arborio rice

550 ml Vegetable stock

4 g Salt

Dressing

50 g Butter

60 g Grated parmesan cheese

180 g Beetroot

150 ml White wine

20 g Shallots

100 ml Fresh whipping cream

Risotto

Place the rice in an ovenproof glass dish and add 500 ml of vegetable stock and the salt. Stir well to combine.

Cook using MultiTech mode at 160°C, 300 W and 30% steam for 18 minutes.

Dressing

Chop the cooked beetroot, pour in the remaining hot broth (50 ml), adjust with salt and whisk until smooth.

Finely chop the shallot and pour it into a saucepan with the wine. Reduce by half, pour in the cream and reduce by another half. Strain, adjust the flavour and keep aside.

Final dish

Take out the dish with the cooked rice, pour in the beetroot cream and stir, then add the butter and Parmesan cheese. Ladle the risotto onto individual plates, dress with the riesling sauce and garnish with chopped chives.