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Creamy Risotto with Potatoes, Beets, and Italian Mustard

Name: Creamy Risotto with Potatoes, Beets, and Italian Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 250 g Potatoes; 200 g Beet; 150 g Quinoa; 3 tbsp Dijon Mustard; 750 ml Vegetable Broth; 60 g Butter; 3 tbsp Olive Oil; 2 clove Garlic; 1 piece White Onion; 10 g Fresh Parsley; 1 tsp Salt; 0.5 tsp Pepper

An original risotto blending Italian flavors with roasted beets and a tangy mustard finish. Comforting with an elegant touch and a subtle hint of spice.

45 min4 servings380 kcalDifficulty: Medium

Ingredients

250 g Potatoes
200 g Beet
150 g Quinoa
3 tbsp Dijon Mustard
750 ml Vegetable Broth
60 g Butter
3 tbsp Olive Oil
2 clove Garlic
1 piece White Onion
10 g Fresh Parsley
1 tsp Salt
0.5 tsp Pepper

Instructions

Step 1
Preheat the oven to 200°C. Cut the beets and potatoes into cubes and roast them with oil for 20 minutes.
Step 2
Heat the broth in a saucepan.
Step 3
Chop the onion and garlic, sauté them in the pan with butter for 2 minutes.
Step 4
Add the quinoa and toast for 2 minutes, stirring.
Step 5
Gradually pour in the broth while stirring constantly for 15 minutes.
Step 6
Fold in the roasted vegetables, mustard, and remaining butter.
Step 7
Finish with fresh parsley, salt, and pepper. Serve hot.

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