Autumn risotto
Recipe for 4 persons
Time required
Preparation: 25 mins.Cooking: 45 mins.
Ingredients
2 Onions200 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.