False mountain lentil and beetroot risotto with pumpkin cubes

Ingredients for 4 servings:

• 200 g mountain lentils
• 400 g raw beetroot
• 1 large onion(s), diced
• 200 ml white wine
• 400 ml broth, depending on consistency, possibly more
• 50 g butter
• 50 g Parmesan
• some salt and pepper
• 200 g pumpkin flesh (Hokkaido or nutmeg)
• 400 g minced beef
• some chili
• 1 stale roll
• 2 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Variation of a beetroot risotto with lots of protein and iron

Soak the bread roll in water. Sauté the onion in a little butter, add the very finely chopped (5 mm) beetroot, roast briefly, then add the mountain lentils. Deglaze with white wine, gradually adding the stock. The lentils and beetroot need about 30 minutes; they should still be a little crunchy, but not too firm. Finally, add the remaining butter and the freshly grated Parmesan cheese, and season with salt and freshly ground pepper. It won’t be mushy like a proper risotto, but will remain somewhat grainy. Meanwhile, cut the pumpkin into 1 cm cubes, season with salt and pepper, and fry briefly and quickly in neutral rapeseed oil (do not overcook). Knead the ground beef with the soaked bread roll, season with salt, pepper, diced onion, and a little chili, and bake in small ovenproof dishes for about 20 minutes. Serve everything on plates while still warm. Alternatively, any other side dish made of meat or fish will also work.