Fake Mountain Lentil Beetroot Risotto with Pumpkin Cubes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g mountain lentils
- 400 g beetroot, raw
- 1 large onion (s), diced
- 200 ml white wine
- 400 ml broth, possibly more, depending on the consistency
- 50 g butter
- 50 g parmesan cheese
- some salt and pepper
- 200 g pumpkin meat (Hokkaido or nutme)
- 400 g round beef
- some chilli
- 1 roll, stale
- 2 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Soak the bun in water.
- Sweat the onion in a little butter, add the very small (5 mm) cut beetroot, roast briefly, then add the mountain lentils. Deglaze with white wine and gradually add the broth. Lentils and beetroot need about 30 minutes, they should still be a little crisp, but not too firm. Finally add the remaining butter and the freshly grated Parmesan, season with salt and freshly ground pepper. It doesn`t get bulky like real risotto, but stays a bit grainy.
- In addition, cut the pumpkin into 1 cm small cubes, season with salt and pepper and fry briefly and hot in neutral rapeseed oil (do not overcook).
- Knead the minced beef with the soaked roll, season with salt, pepper, diced onion and a little chilli and bake in small casserole dishes in the oven for about 20 minutes.
- Arrange everything nice and warm on the plates.
- Alternatively, any other side dish made from meat or fish is also possible.
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