Beetroot Risotto for the Thermomix®

Ingredients

• 450 ml vegetable broth
• 200 g onions (3 onions)
• 1 tbsp Olive Oil
• 120 g Risotto rice
• 100 ml White wine
• 250 g cooked beetroot (refrigerator)
• 0.5 bunch Chives
• 25 g Asiago cheese (or Parmesan cheese)
• 2 tbsp cream quark
• Salt
• Pepper

Instructions

1. 1.

   Grate the cheese in the mixing bowl for 7 seconds on speed 10. Transfer, rinse the bowl and dry.

2. 2.

   Peel the onions and chop them in the mixing bowl for 3 seconds on speed 5. Heat oil in a pan and caramelize the onions over medium heat, stirring until golden brown.

3. 3.

   Return the onions to the mixing bowl, add the rice and cook for 3 minutes at 120 °C on reverse direction, speed 1, gently stirring.

4. 4.

   Add white wine and cook for 1 minute at 100 °C on reverse direction, speed 1. Cover the rice with 150 ml broth and simmer for 20 minutes at 100 °C on reverse direction, speed 1, gradually adding the remaining broth.

5. 5.

   Meanwhile, optionally peel the beetroot, cut it into 1 cm cubes and mix into the risotto. Cook for an additional 5 minutes at 100 °C on reverse direction, speed 1.

6. 6.

   Add quark and cheese to the mixing bowl, season with salt and pepper, then stir in for 2 minutes on reverse direction, speed 1. Wash, dry, and finely roll the chives into small ribbons. Transfer the risotto to a serving dish and sprinkle with chives.