Apple and beetroot risotto with walnuts

Ingredients for 4 servings:

• 350 g risotto rice (Carnaroli)
• 2 shallots
• 2 apples
• 1 handful of walnuts
• 2 small beetroots
• 75 g Parmesan, grated
• 150 ml white wine
• 700 ml vegetable stock
• 75 g butter for the risotto plus a little more for frying the apples
• ½ lemon(s), juice
• salt and pepper
• 2 tbsp parsley
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Peel the apples, remove the cores, and cut the flesh into cubes approximately 15 mm thick. Finely chop the parsley and the walnuts. Set aside a little of both to garnish the plates later. Cook the beetroot, peel it, and then grate it very finely to create a smooth puree. Finely dice the shallots. Heat the stock in a separate pan. Heat a little olive oil in a pan and fry the diced shallots until translucent. Add the rice and stir well until the rice grains also become slightly translucent. Deglaze the rice and shallots with the white wine and simmer briefly. Gradually add the stock and simmer the rice with the lid closed, adding more stock as it is absorbed by the rice. Meanwhile, gently fry the apple cubes in a little butter in a pan and add the walnuts. The apple pieces should be firm to the bite, so don’t let them boil, or they’ll turn into compote. Next, add the grated beetroot to the rice and stir gently. It will turn a beautiful red! Continue simmering the risotto over low heat, adding a little water if it gets too thick. Season the risotto with salt, pepper, and parsley, and add the lemon juice. Remove the pan from the heat and add the butter and Parmesan cheese. Do not bring the risotto back to the boil! Finally, add the apple cubes and walnuts, fold in carefully, and serve sprinkled with the reserved walnuts and parsley.