Red Bite Risotto

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Easy recipe for this delicious colorful vegetarian risotto with beetroot, goat cheese and walnuts



 Chop the onion. Fry it in a pan with a little butter or oil. Add the risotto rice and fry for 3 minutes until it is slightly translucent.

 Add a dash of dry white and let it absorb. Meanwhile, puree the red beets in a food processor. Dissolve the stock cube in 1 liter of boiling water.

 Add the beet puree to the risotto rice and a ladle of stock. Stir well and let it absorb. Once the liquid has been absorbed, add another spoonful of stock. Repeat a few times until the risotto is al dente. This takes about 25 minutes, but it is best to taste whether the risotto rice is already cooked but still has a nice bite. Taste to see if the risotto might also need a pinch of salt or pepper.

 Stir in about 100 g goat cheese and the roughly chopped walnuts. Serve the beetroot risotto on a plate and garnish with some remaining goat cheese, walnuts and cress.

beetroot risotto

Source: Leukerecepten by leukerecepten-nl.
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