Beet Risotto with Apple, Walnuts, and Brie Cheese
Risotto • World
Description
Beet risotto with apple, walnuts, and brie cheese
Ingredients
- Beetroot 1½ pieces
- Chicken Broth 20 fl oz
- Arborio rice 5 oz
- Olive Oil 1 tablespoon
- Butter ½ tablespoon
- Onion 1 piece
- Garlic 1 clove
- Rosé Dry Wine 1 tablespoon
- Rosemary 1 teaspoon
- Thyme 1 teaspoon
- Brie cheese 0 oz
- Green Apples ½ piece
- Walnuts 0 oz
- Arugula 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Roast one beet, peel it, and puree it with a blender. Measure out 0.5 cup of beet puree, combine it in a saucepan with vegetable broth, heat it, and keep it warm on the stove.
Step 2
In a skillet, heat the olive oil along with the butter, sauté the chopped onion until translucent. Add the minced garlic and rice, cook for a few minutes. Deglaze with wine, then add a ladle of beet broth. Cook the risotto for 15–17 minutes, adding the next portion of broth after the previous one has been absorbed by the rice. Season with salt and pepper to taste.
Step 3
Cut half of the beet and part of the apple into julienne strips, and dice the remaining apple into small cubes. Once the rice reaches al dente, add the apple cubes, fresh herbs, and cut-up cheese. Stir, remove from heat, cover, and let the risotto sit for one minute.
Step 4
Plate the risotto, garnish with a salad of arugula, apple, and beet, and sprinkle with walnuts. Serve warm.
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