8 dl vegetable stock (1.5 cube or 1 tablespoon powder dissolved in 8 dl hot water)
1 tablespoon butter
1.5 dl dry white wine
3 shallots
2 tbsp olive oil
Black pepper
Salt
2 Holiroots Beet Cracker with Thyme
Preparation 10′
Dice the carrot, celeriac and turnip in small pieces
Finely chop the shallots
Finely chop the green cabbage
Crumble the Holiroots Beet Cracker with Thyme
Preparation 35′
Heat the olive oil in a saucepan and sauté the shallots until glazy.
Add the risotto rice and turn up the heat slightly.
Add the white wine and let it evaporate while stirring .
Then add the vegetables and mix well.
Spoon in a few spoonfuls of broth and let simmer under cover, adding broth each time the previous one is absorbed.
Remove from the heat when the rice is cooked and add the parmesan and butter, season to taste with black pepper and salt.
Divide among 4 deep plates and top with the crumbled Holiroots Beet Cracker with Thyme
and a few more drops of extra virgin olive oil if desired. Enjoy!
