Beetroot risotto with goatscheese

Anweisungen

• Preheat the oven to 180 degrees.
• Peel and chop the onion into small cubes. Do the same with the two garlic cloves.
• Heat a frying pan or a deeper pan with a thick bottom on the stove with a good knob of butter. Add the garlic, onion and Pink Spice mix along with the risotto rice. Make sure that the butter does not discolour and that it does not bake and turn brown. It should fruit nicely and give off its scents gently. This also ensures that the pores of the rice open and they will absorb more liquid later.
• Deglaze the risotto rice with white wine and keep stirring. When the moisture has almost evaporated, you can always add some beet juice. This gives the risotto a nice color and it cooks a little further. Also add the vegetable stock. Keep stirring and make sure that the risotto rice is cooked. This will take approximately 20 minutes.
• Meanwhile, line the oven tray with baking paper and sprinkle with pumpkin seeds and nut mix. Sprinkle them with some salt and pepper.
• Cut thick slices of the goat cheese and spread it over it. Drizzle everything with the honey and put it in the oven for about 10 minutes.
• When the risotto rice is ready, season it with raspberry vinegar and salt and pepper.
• Grate the parmesan cheese and add this to the risotto as well so that it becomes nice and creamy.
• If the risotto is too dry, add a splash of water or vegetable stock. It should roll nicely through the pan and should not be too dry. He should, as it were, walk off the spoon and not fall.
• Roughly chop the arugula and mix it through the risotto rice at the end. So that it stays a little crunchy.
• Serve the risotto with some fresh arugula and the nuts and seeds and the goat cheese on top!