Beet Risotto with Apple, Walnuts, and Brie Cheese

Risotto | World cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Beet risotto with apple, walnuts, and brie cheese

Ingredients

Beetroot - 1½ pieces
Chicken Broth - 20 fl oz
Arborio rice - 5.3 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 - 1.4 oz
Green Apples - ½ piece
Walnuts - 1.4 oz
Arugula - 1.2 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.