Beetroot risotto with rosemary and lemon oil

Ingredients for 4 servings• 1 sprig rosemary
• 0.5 lemon
• 8 tbsp. Good olive oil
• 500g beet-root
• 1 kg broad beans, (yields about 350 g bean seeds)
• Salt, Pepper
• 500ml vegetable stock
• 300ml Red-prayed juice
• 1 shallot
• 250 g risotto rice
• 120 ml vermouth, (e.g. Noilly Prat)
• 150 g creamy feta cheese

Time: 1 h

Preparation

1. The rosemary bunches pluck from the stems. The lemon peel, the best peel with a zester, in short strips. Rosemary, lemon zest and olive oil mix and set aside. The beetroot in boiling water, bring to a boil, cover and cook for 30 minutes at low heat. Meanwhile, dissolve the bean seeds from the pods. Pour into boiling water and cook for 4-5 minutes bubbly. The beans deter and press from the hides.


2. Beetroot Peel and cut into 1 cm cubes. With 3 tbsp. Rosemary and lemon-oil mixture mix salt and pepper. The cubes on a baking sheet in a preheated oven at 200 degrees (gas 3, convection not recommended) on the 2nd shelf from the bottom 20-25 minutes until soft cooked.

3. Boil Fond and Beetroot juice and keep warm. Diced shallot finely and fry over medium heat in glassy 2 tbsp. Rosemary and lemon oil. Stir in rice and cook briefly. Deglaze with vermouth and let evaporate. With so much hot Fond fill that the rice is almost covered. Cook 17-20 minutes open over medium heat. It gradually the remaining fund to admit and stirring frequently.

4. The beet-root cubes mingle with the risotto and perhaps spice it up. Risotto with bean seeds Sprinkle with feta cheese and serve the remaining rosemary and lemon-oil mixture.

Nutritional information per serving: 664 kcal
• 33 g protein
• 31 g fat
• 59 g carbohydrates