Beetroot Risotto with Blackberries and Mushrooms

For the beetroot risotto with blackberries and mushrooms, first wrap the beet in aluminum foil and roast for approx. 1 hour at 160 °C until soft. Then remove from foil, peel and cut into small cubes.

Heat soup and keep warm. Peel onions and garlic and cut into fine cubes.

Heat olive oil in a wide pot and sauté onions and garlic until translucent. Add rice and butter and sauté for another 3 minutes. Deglaze with wine and let it boil down. Pour in enough soup to just cover the rice. Cook for 15-20 minutes, stirring frequently, until al dente. Keep adding soup as soon as the rice has almost absorbed the liquid. Season to taste with salt and pepper.

Shortly before serving, stir the halved blackberries, the beetroot cubes and the grated Parmesan into the finished risotto.

Clean the mushrooms well and coat them in flour, egg and breadcrumbs. Fry in hot oil and drain well on a tea towel, then season with salt and pepper.

Pluck the tarragon from the stems and arrange on the risotto together with the mushrooms. Serve the beetroot risotto with blackberries and mushrooms.

Preparation Tip:

The beetroot risotto with blackberries and mushrooms goes well with fresh green leaf salad.

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