Risotto with Beetroot and Hazelnuts

Name: Risotto with Beetroot and Hazelnuts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 250 g Arborio rice; 2 cloves garlic; 1 onion (red); 400 g beetroot (cooked); 200 ml white wine; 1000 ml vegetable stock; 70 g Grana Padano; 20 g hazelnuts; 2 tbsp honey; 20 g butter; 20 g parsley; 2 tbsp lemon juice; 2 tbsp oil; salt; black pepper

Yields2 servings
CuisineItalian
CategoryMain course

Preparation Time25 minutes
Cooking Time15 minutes
Total Time40 minutes

Markus Stumpf

Risotto with beetroot and hazelnuts.

Ingredients

250 g Arborio rice
2 cloves garlic
1 onion (red)
400 g beetroot (cooked)
200 ml white wine
1000 ml vegetable stock
70 g Grana Padano
20 g hazelnuts
2 tbsp honey
20 g butter
20 g parsley
2 tbsp lemon juice
2 tbsp oil
salt
black pepper

Ingredients: halved hazelnuts
Ingredients: diced beetroot
Sautéing the onion and garlic
Onion, garlic and rice
Grated Grana Padano
Fried beetroot
Ingredients: chopped parsley
Adding the parsley to the risotto
Adding the Grana Padano to the risotto
Adding the beetroot to the risotto
Melting the butter into the risotto
Finished dish: Risotto with beetroot and hazelnuts
Finished dish: Risotto with beetroot and hazelnuts

Instructions

Preheat the oven to 180°C.
Halve the hazelnuts, mix them with the honey and a little salt, and place them on a sheet of baking paper in the oven for about 15 minutes.
Finely dice the onion and finely grate the garlic.
Finely grate the Grana Padano.
Cut the beetroot into approximately 2 cm cubes.
Sauté the onion and garlic over medium heat in a deep pan .
Increase the heat, add the rice and stir constantly for about 2 minutes, then deglaze with the white wine.
Allow the rice to cook until the wine has evaporated, then gradually add 1–2 ladles of vegetable stock at a time, allowing the liquid to be absorbed before adding more.
Meanwhile, fry the beetroot cubes in 2 tbsp of oil in another pan .
Finely chop the parsley.
Once all the vegetable stock has been added, stir in the grated Grana Padano, the lemon juice the parsley and then the beetroot.
Cut the butter into small cubes and stir it in until melted. This makes the risotto extra creamy.
Serve the risotto on plates, roughly chop the hazelnuts and sprinkle them over the risotto.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.