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Autumn risotto

Recipe for 4 persons

Time required
Preparation: 25 mins.
Cooking: 45 mins.


Ingredients
2 Onions
200 g Risotto rice
15 ml Olive oil
150 ml Noilly Prat (vermouth)
500 ml Vegetable stock
200 ml Beetroot juice
2 Chicory
30 ml Dark balsamic vinegar
2 pinches Salt
100 g Brie
50 g Hazelnuts
50 g Kale
1 tbsp Olive oil
1 Lemon


How to make it
  • Chop the onions.
  • Sweat the onions and risotto rice in olive oil until transparent.
  • Deglaze with the Noilly Prat.
  • Add the vegetable stock to the rice a little at a time.
  • Cook over a gentle heat for 20 to 25 minutes, stirring frequently, adding the beetroot juice just before the end.
  • Meanwhile, pluck the leaves off the chicory and wash them.
  • Then lightly sauté them in olive oil in a frying pan, deglaze with the balsamic vinegar, season with salt and keep warm.
  • Wash the kale and chop into small pieces.
  • Break the brie into small chunks.
  • Toast the hazelnuts and kale in olive oil in a frying pan and season with salt.
  • Divide the beetroot risotto across four plates.
  • Then scatter the kale, hazelnuts, brie and chicory over the risotto.
  • Just before serving, grate the zest of a lemon and sprinkle on top.


Tips and tricks
To make your dish look even more appetising, simply sprinkle some fresh garden herbs onto the risotto.