Beetroot - red wine risotto with caramelised scallions
creamy risotto of beetroot and aromatic red wine in contrast of fresh spring onions in a slightly sweet soy sauce -
Servings: 4 people
Ingredients
- 320 g risotto rice Arborio, Vialone Nano or Carnaroli
- 100 ml red wine
- 1 l vegetable broth or water
- 65 g butter cold
- 30 g parmesan grated
- ½ of the recipe: "Healthy beetroot - red wine dip" without white sesame recipe linked above
caramelised spring onions:
- 3 spring onions
- 1 tbsp sugar
- 30 g butter cold
- 50 ml soja sauce
Instructions
- Prepare the recipe for the healthy beetroot - red wine dip (recipe linked above) without white sesame.
- Fry the rice in a hot pot with some olive oil, stirring constantly, until the rice has become glassy. At the same time, bring the vegetable stock to a boil in another pot.
- Then deglaze the rice with the red wine. Deglaze with about half of the hot vegetable stock and let it boil down. From this point on, the rice needs 16 to 18 minutes, depending on the desired consistency of the rice. While stirring constantly, add some of the vegetable stock to the rice when it has absorbed all the liquid.
- About two minutes before the end of cooking, add the beetroot - red wine sauce, then season the rice with salt and pepper and refine with cold butter and grated parmesan. Stir in until the butter has melted and combined with all the ingredients to form a creamy risotto.
- For the caramelized spring onions, sprinkle a tablespoon of sugar in a pan. As soon as it has melted (but not yet too brown or burnt), add the butter and then the soy sauce and let it boil down for 3 minutes.
- Serve the risotto with the caramelized spring onions and some parmesan shavings.