Risotto with Beetroot and Creamy Goat Cheese
Risotto with beetroot and goat cheese is an exquisite dish that combines the creamy consistency of risotto with the delicate sweetness of beetroot and the distinct taste of goat cheese. The finished risotto can be served sprinkled with grated Parmesan or drizzled with olive oil, which adds extra flavor and elegance.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 600 g water
- 1 g ground black pepper
- 20 g broth paste - CVR
- 200 g arborio rice
- 120 g goat cheese
- 60 g parmesan
- 150 g Onion, raw
- 12 g garlic
- 6 g salt
- 50 g butter
- 100 g white dry wine
- 300 g beetroot, raw
- 30 g Oil, olive
Method of cooking:
- Add 60 grams of Parmesan. Chop for 15 seconds at a speed of 16 rotations.
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