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GOOBNORTON
Risotto with roasted beetroot
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the red onion into pieces.
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Chop the ordinary onion.
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Peel the beetroot and cut each beet into eight parts.
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Divide the beetroot and red onion into a roasting pan and sprinkle the thyme leaves with some salt and freshly ground black pepper.
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Sprinkle the vinegar and a few tablespoons of olive oil over it.
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Roast the beets in the oven for 25-30 minutes.
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Change everything a few times.
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Heat 3 tablespoons of olive oil in a pan and gently fry the regular onion.
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Add the rice and fry until the grains shine all around.
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Pour the wine in and let the moisture evaporate slowly.
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Pour in half of the broth and boil the risotto without a lid on medium high heat.
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Add the remaining stock while stirring for a dash and stir regularly.
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After 15 minutes, pour the peas through, add the last stock and cook the rice in a 3-5 minutes to a smooth risotto.
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Stir in half of the crumbled goat's cheese through the risotto.
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In warm deep plates, create a mountain of risotto and spread the beet and onion over and around the risotto.
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Garnish with some goat cheese on top.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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