
Red Beet Risotto difficulty 30 min. total time Ingredients for 4 persons 500 ml Vegetable Stock 100 ml Brine 2 Shallots 2 TBSP Olive oil 100 ml Red wine 200 g Risotto rice 1 jar Kühne Red beets (drained) Salt, Pepper 1 TBSP Butter 2 TBSP Crème fraîche Preparation Kitchen utensils Hob, pots, knife, chopping board, wooden spoon For the risotto, heat the vegetable stock and beetroot brine in a pot, then reduce the heat. Peel and finely dice the shallots. Heat the oil in another pot and gently sauté the shallots and rice over medium heat. Deglaze with red wine and let it reduce slightly. Gradually add the warm beetroot brine, allowing the rice to absorb most of the liquid before adding the next ladle. Simmer the risotto for about 15 minutes. Remove the Kühne beet slices from the jar and season with salt and pepper. Then stir in the butter and half of the crème fraîche. Serve the risotto garnished with the remaining crème fraîche and garden cress if you like. Recipe advice This stunning pink risotto pairs beautifully with pan-fried cod fillet as a delicious accompaniment.