Buckwheat risotto with beetroot, goat cheese and pine nuts

Name: buckwheat risotto with beetroot, goat cheese and pine nuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 onions; 2 toe garlic; 500 g cooked beetroot; 2 twig fresh thyme; 2 el traditional olive oil; 300 g buckwheat; 1,2 liter hot vegetable stock of a half tablet; 30 g pine nuts; 150 g fresh goat cheese natural 45; 75 g arugula

Risotto with onion, garlic, beetroot, buckwheat, pine nuts, goat cheese and arugula.

Ingredients

Directions

Chop the onions and finely chop the garlic.
Cut the red beet into cubes of ½ cm. Ris the leaves of the sprigs of thyme.
Heat the oil in a heavy-bottomed pan over a high heat. Add the onion and thyme and fruit for 3 minutes.
Add the garlic and cook for 1 min. Add the buckwheat and cook for 3 minutes while stirring until the grains are glassy.
Add a dash of hot vegetable stock and stir until it is absorbed. Add a dash of hot broth each time and keep stirring until it is absorbed.
Repeat until the buckwheat is done. This takes about 25 minutes. Add the red beet for the last 10 minutes and heat it.
In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min.
Crumble the goat's cheese and stir half by the risotto.
Divide the arugula over the plates and divide the risotto.
Sprinkle with the rest of the goat's cheese, the pine nuts and season with salt and pepper.