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Beetroot risotto with goat cheese and fried sage leaves

Beetroot risotto with goat cheese and fried sage leaves

What you need:

  • 1 onion

  • 400 g beetroot

  • 200 g of bacon (leave out if you want it vegan)

  • 2 cloves garlic

  • 300 g of risotto rice

  • 2 dl white wine

  • 1.5 vegetable broth

  • 75 g of Parmesan cheese

  • 150g soft goat cheese

  • 1 small bunch sage

  • olive oil

  • salt and pepper

Method:

  • Chop the onion and garlic.

  • Peel beets and grate them on the coarse side of a grater.

  • Cut the bacon into large cubes and fry the bacon cubes until they are almost crisp.

  • Add the onion and garlic and fry for a moment, without taking color.

  • Add the rice and beets and toss well around.

  • Pour the white wine and let it evaporate.

  • Add a little broth and stir until the rice becomes saturated. Continue pouring broth in a bit of time. It takes about 20 minutes.

  • Add the grated parmesan and season risotto with salt and pepper.

  • Heat some oil in a pan and fry the sage leaves for about 10 sec. on each side, until lightly crisp.

  • Turn the goat cheese into the risotto and garnish with the fried sage leaves.

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