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.