Beetroot risotto with goat cheese and fried sage leaves
What you need:
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
salt and pepper
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.