Root vegetable risotto with gremolata

Ingredients for 2 servings:

• 500 ml broth, if necessary up to 700 ml
• 1 shallot(s)
• 1 garlic clove(s)
• 150 g carrot(s)
• 150 g parsley root(s)
• 100 g beetroot
• 2 tbsp olive oil
• 150 g risotto rice
• 50 ml vermouth, e.g. Noilly Prat, alternatively white wine
• 1 tbsp butter
• 3 sprigs of thyme
• salt and pepper
• 4 sprigs parsley, flat
• 1 tsp organic lemon peel, finely grated
• ½ tsp chili flakes
• 50 g Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Heat the stock and keep warm. Finely dice the shallot and garlic. Trim and peel the carrots, parsley root, and beetroot, and cut into 1 cm cubes. Heat 1 tablespoon of oil in a saucepan. Sauté the shallot and garlic until translucent. Add half of the carrot and parsley root and sauté over medium heat for 3 minutes. Add the rice and sauté briefly, stirring occasionally. Deglaze with vermouth and reduce completely. Add just enough stock to cover the rice. Cook uncovered over medium heat for 20 minutes, stirring frequently. Add a little more stock as soon as the rice has almost absorbed it. Meanwhile, heat 1 tablespoon of oil and ½ tablespoon of butter in a pan. Sauté the remaining vegetables and thyme over medium-high heat for 10 minutes. Season with salt and pepper. Chop the parsley and mix with the lemon zest and chili flakes. Grate the Parmesan cheese. Mix half of the Parmesan cheese and ½ tablespoon of butter into the risotto. Season with salt and pepper. Serve the risotto sprinkled with roasted vegetables, gremolata, and the remaining Parmesan cheese.