Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.