Root Vegetable Risotto with Gremolata
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 ml broth, (up to 700 )
- 1 shallot (s)
- 1 clove garlic
- 150 g carrot (s)
- 150 g parsley root (s)
- 100 g beetroot
- 2 tablespoon olive oil
- 150 g risotto rice
- 50 ml vermouth, (e.g. Noilly Prat), alternatively white wine
- 1 tablespoon butter
- 3 stalks thyme
- salt and pepper
- 4 stems parsley, smooth
- 1 teaspoon lemon peel, (organic), finely grated
- 0.5 teaspoon ½ chilli flakes, dried
- 50 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Heat the broth and keep it warm. Finely dice shallot and garlic. Clean and peel the carrots, parsley root and beetroot and cut into 1 cm cubes.
- Heat 1 tablespoon of oil in a saucepan. Sauté shallot and garlic in it until translucent. Add half of the carrot and parsley root and sauté for 3 minutes over a medium heat. Add rice and sauté briefly while stirring. Deglaze with vermouth and reduce completely.
- Pour in just enough broth to cover the rice. Cook uncovered over medium heat for 20 minutes, stirring frequently. Always pour in a little broth as soon as it is almost soaked up by the rice.
- In the meantime, heat 1 tablespoon of oil and ½ tablespoon of butter in a pan. Fry the rest of the vegetables and thyme in it over a medium to high heat for 10 minutes. Season with salt and pepper. Chop the parsley and mix with the lemon zest and chilli flakes. Grate the parmesan.
- Mix half of the Parmesan and ½ tablespoon butter into the risotto. Season with salt and pepper. Serve the risotto sprinkled with fried vegetables, gremolata and the rest of the parmesan.
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