Beetroot buckwheat risotto
Ingredients
| 200 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 200 g | Buckwheat |
| some | leek |
| 1 | garlic |
| 300 g | beets, cooked |
| 50 ml | white wine |
| 500 ml | vegetable stock |
| 25 g | Butter |
| 50 g | pine nuts |
| Basil, fresh to serve | |
| salt & pepper |
Preparation
Step 1:
Finely dice the leek and garlic. Melt the butter in a saucepan and sauté in it. Briefly fry the buckwheat, season with salt and pepper. Deglaze with white wine, reduce, pour in vegetable stock and simmer gently for 15 minutes.
Step 2:
Finely dice half the beets and finely puree the other half. Add both to the buckwheat. Grate the cheese and stir in as well.
Step 3:
Roast the pine nuts in a pan until golden brown. Season the risotto well again and serve with fresh basil and pine nuts.
Tip! Serve with a Mondseer chip if you like. To do this, melt the grated cheese in a round shape in the oven and then let it cool down.
Enjoy your meal!
