Bresc BV

Beetroot risotto with kombu


  • 20 g Bresc Freshly chopped shallot
  • 1 dl white wine
  • Oil
  • 6 dl kombu stock (prepared)
  • 250 g risotto rice
  • 50 g butter
  • 50 g Parmesan cheese
  • 2 beetroots (cooked)
  • 5 g Bresc Smoked garlic puree
  • Salt and pepper
  • Cress
  • Cashew nuts

Preparation method

Fry the shallot gently in oil. Add the rice and fry it briefly with the shallot. Add the white wine and the kombu stock. Bring to the boil and allow to cook gently. If necessary, add extra liquid. Grate the beetroot and add it to the pan. Season with Smoked Garlic puree and salt and pepper. Add the butter and Parmesan. Garnish with cashew nuts and cress.

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