➡️Miso Fusion Beetroot Risotto is a vibrant and flavorful twist on the classic risotto. Imagine the earthy sweetness of roasted beetroot paired with the umami richness of miso, creating a delightful fusion of flavors. The creamy arborio rice, infused with a savory miso stock, gets an extra touch of indulgence with melted blue cheese and butter. Topped with more roasted beetroot, fresh parsley, and a sprinkle of Parmesan, this dish is not only a feast for the taste buds but also a stunning sight on your plate. Perfect for vegetarians or anyone looking to explore a new and exciting combination of tastes!
🍽️Miso Fusion Beetroot Risotto
👉Ingredients:
For the Beetroot:
- 500g beetroot, peeled and cut into wedges
- Ground rock salt
- Ground black pepper
- 1 tsp rapeseed oil
For the Miso Stock:
- 1 shallot, finely chopped
- 4 garlic cloves (12g), finely chopped
- 1 tsp dried oregano
- 1 tbsp white miso paste
- 400ml water
For the Risotto:
- 100g arborio rice
- 35g blue cheese, cut into small cubes
- 15g butter, cut into small cubes
- 1 tsp smoked paprika
For Garnish:
- Fresh parsley, finely chopped
- Grated Parmesan cheese
🍽️Serve 2
👉Method:
1. Roast the Beetroot:
- Preheat your oven to 180°C with a fan.
- Toss the beetroot wedges with ground salt, pepper, and rapeseed oil.
- Place them on a roasting pan and roast for about 30 minutes. Set aside.
2. Prepare the Miso Stock:
- Heat olive oil in a saucepan over medium heat.
- Sauté the chopped shallot and garlic until fragrant.
- Add the miso paste, dried oregano, and water. Stir well, bring to a boil, then reduce the heat. Set aside.
3. Cook the Risotto:
- In a frying pan over medium heat, toast the arborio rice until slightly browned.
- Gradually add the miso stock, one ladle at a time, stirring continuously until the liquid is absorbed.
- Add the roasted beetroot wedges into the risotto as you continue to cook, ensuring the liquid is fully absorbed before adding more stock.
- Repeat until all the stock is used up and the rice is cooked.
4. Finish the Risotto:
- Gradually stir in the blue cheese cubes until fully melted.
- Turn off the heat, then stir in the butter until it melts and is fully absorbed.
5. Season & Serve:
- Taste and adjust the seasoning with ground black pepper.
- Serve the risotto in bowls, topped with roasted beetroot wedges, chopped parsley, and grated Parmesan cheese.
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18 сен 2024
