Beet Risotto with Smoked Trout
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 400 grams Beets
- 1 Tbsp sunflower oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 150 milliliters dry Red wine
- salt
- freshly ground peppers
- 1 l Vegetable broth
- 50 grams freshly grated Parmesan
- 150 grams Smoked trout
- 4 Tbsps Whipped cream
Preparation steps
1.
Peel and mince onion. Rinse, peel and dice beet.
2.
Heat oil and 1 tablespoon butter in a pan and sauté the onions until translucent. Add rice and sauté briefly. Add beets and deglaze with red wine. Season with salt and pepper. Add a bit of broth and stir until fully absorbed. Add a bit more broth a repeat. Continue adding broth, little by little until all broth is absorbed. This should take about 15-20 minutes.
3.
Stir remaining butter and parmesan into risotto and season with salt and pepper.
4.
Skin and bone trout, if needed. Pick meat apart.
5.
Plate risotto and drizzle with sour cream. Top with trout and serve.
