Dreierlei Risotto

Ingredients

• 400 g beetroot
• 100 ml dry red wine
• 2 tbsp freshly chopped parsley
• 40 g Butter
• 2 tbsp olive oil
• 300 g Arborio rice
• 100 ml dry white wine
• 800 ml vegetable broth
• Salt
• pepper (ground)
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Dice the pumpkin flesh for the pumpkin risotto and cut into small cubes.

2. 2.

   Peel and finely dice the onion and garlic. Sauté in 1 tbsp butter and olive oil until translucent. Add the rice and stir until it lightly crackles. Deglaze with wine and let evaporate. Then pour in hot broth, letting it reduce, adding more broth a ladle at a time. Add the pumpkin and cook for 15‑20 minutes, stirring occasionally, until the rice is al dente.

3. 3.

   Fold in the parmesan and remaining butter into the finished risotto, seasoning with salt and pepper. Serve on warmed plates or bowls, optionally sprinkling extra parmesan on top.

4. 4.

   For the mushroom risotto, clean and slice the mushrooms. Prepare the risotto as described. Meanwhile, brown the mushrooms in an additional tbsp of butter until golden. Season with salt and pepper, stir in parsley, then remove from pan. Set aside a few mushrooms for garnish and fold the rest into the risotto.

5. 5.

   For the beetroot risotto, peel, wash, and dice the beetroots. Substitute them for pumpkin. Deglaze with red wine instead of white. Follow the same procedure otherwise.