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DUROMATIC® Comfort
HOTPAN® Comfort
DUROTHERM® / HOTPAN®
DUROMATIC® pressure cooker

Recipe

Beetroot risotto with warm goat's cheese
and beetroot carpaccio

medium

APPROX. 40 mins

Enough For

4 persons

Cookware

DUROMATIC® Comfort

Nutritional Value

3088 kJ / 737 kcal (Per person)

Ingredient

  • Carbohydrates 57 g
  • Sugar 21 g
  • Fat 45 g
  • Protein 23 g

Allergens

  • Nuts
  • alcohol
  • lactose

Cooking Equipment

Ingredients

Beetroot risotto

  • 11 ounces raw beetroots peel and cut into cubes 1 cm / 0.4 inch size
  • 1 onions peel and chop
  • 1 garlic cloves peel and squeeze
  • 3 tbsp olive oil
  • 11 ounces risotto rice
  • 7 fl.oz. white wine
  • 3 3/4 cups vegetable stock
  • Thyme, fresh Some sprigs Wash, shake dry, pluck the leaves from the stalks and chop finely
  • 5 1/2 tbsp cream
  • 5 1/2 ounces Goat cheese in roulades such as Chavroux cut into 0.79-1.18 inch thick slices
  • 7 tsp walnuts Lightly dry roast the nuts in a frying pan without fat roughly chop
  • 1/2 oranges as garnish Wash well, grate the peel finely

beetroot carpaccio

  • 2 small beetroots wash and peel
  • A little olive oil to dribble
  • 2 sprigs dill pluck and chop
  • Salt and pepper

Preparations

beetroot carpaccio

1. Slice the beetroot for the carpaccio into very thin slices with the plane side of a box grater. Spread out on a large plate and dribble with a little olive oil; sprinkle with dill, salt and pepper and place on one side until ready to serve.

Instructions

Beetroot risotto

1. Heat the olive oil on medium heat. Add the onion and pressed garlic to the oil, cook lightly without allowing to brown. Then add the risotto rice, the beetroot as well as the plucked leaves of thyme and likewise cook for 2-3 minutes whilst stirring. Douse with the white wine and allow to reduce.

2. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

3. Stir well.

4. Close the lid and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

5. So that the risotto can be served at the same time with the warmed goat’s cheese, the oven is now pre-heated to 180° C / 355°F (top heat if possible) and the cheese prepared. Place on a baking sheet lined with baking parchment and reserve.

6. Once the end of the risotto’s cooking time is reached, add the cream and seasoned to taste with pepper and salt.

7. If the risotto is too firm, add the rest of the bouillon.

8. Place the baking sheet with the cheese into the pre-heated oven and bake the cheese for about 2 minutes until it has started to melt, but is not completely liquid

Serving

Arrange the risotto on plates, garnish with some slices of beetroot carpaccio and add the warmed goat’s cheese straight from the oven. To serve, sprinkle the cheese with roasted walnuts and a little grated orange rind.

Hint If the risotto is served without warmed goat’s cheese, 80 g of grated parmesan can be added with the cheese at point 5.

Origin

nom-nom.ch

medium

APPROX. 50 mins

Enough For

4 persons

Cookware

HOTPAN® Comfort

Nutritional Value

3088 kJ / 737 kcal (Per person)

Ingredient

  • Carbohydrates 57 g
  • Sugar 21 g
  • Fat 45 g
  • Protein 23 g

Allergens

  • Nuts
  • alcohol
  • lactose

Cooking Equipment

Ingredients

Beetroot risotto

  • 11 ounces raw beetroots peel and cut into cubes 1 cm / 0.4 inch size
  • 1 onions peel and chop
  • 1 garlic cloves peel and squeeze
  • 3 tbsp olive oil
  • 11 ounces risotto rice
  • 7 fl.oz. white wine
  • 3 3/4 cups vegetable stock
  • Thyme, fresh Some sprigs Wash, shake dry, pluck the leaves from the stalks and chop finely
  • 5 1/2 tbsp cream
  • 5 1/2 ounces Goat cheese in roulades such as Chavroux as garnish cut into 0.79-1.18 inch thick slices
  • 7 tsp walnuts Lightly dry roast the nuts in a frying pan without fat roughly chop
  • 1/2 oranges Wash well, grate the peel finely

beetroot carpaccio

  • 2 small beetroots wash and peel
  • A little olive oil to dribble
  • 2 sprigs dill pluck and chop
  • Salt and pepper

Preparations

beetroot carpaccio

1. Slice the beetroot for the carpaccio into very thin slices with the plane side of a box grater. Spread out on a large plate and dribble with a little olive oil; sprinkle with dill, salt and pepper and place on one side until ready to serve.

Instructions

Beetroot risotto

1. Heat the olive oil in the HOTPAN® Comfort on medium heat. Add the onion and pressed garlic to the oil, cook lightly without allowing to brown. Then add the risotto rice, the beetroot as well as the plucked leaves of thyme and likewise cook for 2-3 minutes whilst stirring. Douse with the white wine and allow to reduce.

2. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

3. Stir well.

4. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

5. So that the risotto can be served at the same time with the warmed goat’s cheese, the oven is now pre-heated to 180° C / 355°F (top heat if possible) and the cheese prepared. Place on a baking sheet lined with baking parchment and reserve.

6. Once the end of the risotto’s cooking time is reached, add the cream and seasoned to taste with pepper and salt.

7. If the risotto is too firm, add the rest of the bouillon.

8. Place the baking sheet with the cheese into the pre-heated oven and bake the cheese for about 2 minutes until it has started to melt, but is not completely liquid

Serving

Arrange the risotto on plates, garnish with some slices of beetroot carpaccio and add the warmed goat’s cheese straight from the oven. To serve, sprinkle the cheese with roasted walnuts and a little grated orange rind.

Hint If the risotto is served without warmed goat’s cheese, 80 g of grated parmesan can be added with the cheese at point 5.

Origin

nom-nom.ch

medium

APPROX. 50 mins

Enough For

4 persons

Cookware

DUROTHERM® / HOTPAN®

Nutritional Value

3088 kJ / 737 kcal (Per person)

Ingredient

  • Carbohydrates 57 g
  • Sugar 21 g
  • Fat 45 g
  • Protein 23 g

Allergens

  • Nuts
  • alcohol
  • lactose

Cooking Equipment

Ingredients

Beetroot risotto

  • 11 ounces raw beetroots peel and cut into cubes 1 cm / 0.4 inch size
  • 1 onions peel and chop
  • 1 garlic cloves peel and squeeze
  • 3 tbsp olive oil
  • 11 ounces risotto rice
  • 7 fl.oz. white wine
  • 3 3/4 cups vegetable stock
  • Thyme, fresh Some sprigs Wash, shake dry, pluck the leaves from the stalks and chop finely
  • 5 1/2 tbsp cream
  • 5 1/2 ounces Goat cheese in roulades such as Chavroux cut into 0.79-1.18 inch thick slices
  • 7 tsp walnuts Lightly dry roast the nuts in a frying pan without fat roughly chop
  • 1/2 oranges as garnish Wash well, grate the peel finely

beetroot carpaccio

  • 2 small beetroots wash and peel
  • A little olive oil to dribble
  • 2 sprigs dill pluck and chop
  • Salt and pepper

Preparations

beetroot carpaccio

1. Slice the beetroot for the carpaccio into very thin slices with the plane side of a box grater. Spread out on a large plate and dribble with a little olive oil; sprinkle with dill, salt and pepper and place on one side until ready to serve.

Instructions

Beetroot risotto

1. Heat the olive oil on medium heat. Add the onion and pressed garlic to the oil, cook lightly without allowing to brown. Then add the risotto rice, the beetroot as well as the plucked leaves of thyme and likewise cook for 2-3 minutes whilst stirring. Douse with the white wine and allow to reduce.

2. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

3. Stir well.

4. Put the lid on and boil until steam begins to escape from between the lid and the top of the pan.

5. Reduce the heat and allow to simmer for 5 minutes.

6. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

7. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 15 minutes.

8. So that the risotto can be served at the same time with the warmed goat’s cheese, the oven is now pre-heated to 180° C / 355°F (top heat if possible) and the cheese prepared. Place on a baking sheet lined with baking parchment and reserve.

9. Once the end of the risotto’s cooking time is reached, add the cream and seasoned to taste with pepper and salt.

10. If the risotto is too firm, add the rest of the bouillon.

11. Place the baking sheet with the cheese into the pre-heated oven and bake the cheese for about 2 minutes until it has started to melt, but is not completely liquid

Serving

Arrange the risotto on plates, garnish with some slices of beetroot carpaccio and add the warmed goat’s cheese straight from the oven. To serve, sprinkle the cheese with roasted walnuts and a little grated orange rind.

Hint If the risotto is served without warmed goat’s cheese, 80 g of grated parmesan can be added with the cheese at point 5.

Origin

nom-nom.ch

medium

APPROX. 40 mins

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

3088 kJ / 737 kcal (Per person)

Ingredient

  • Carbohydrates 57 g
  • Sugar 21 g
  • Fat 45 g
  • Protein 23 g

Allergens

  • Nuts
  • alcohol
  • lactose

Cooking Equipment

Ingredients

Beetroot risotto

  • 11 ounces raw beetroots peel and cut into cubes 1 cm / 0.4 inch size
  • 1 onions peel and chop
  • 1 garlic cloves peel and squeeze
  • 3 tbsp olive oil
  • 11 ounces risotto rice
  • 7 fl.oz. white wine
  • 3 3/4 cups vegetable stock
  • Thyme, fresh Some sprigs Wash, shake dry, pluck the leaves from the stalks and chop finely
  • 5 1/2 tbsp cream
  • 5 1/2 ounces Goat cheese in roulades such as Chavroux cut into 0.79-1.18 inch thick slices
  • 7 tsp walnuts Lightly dry roast the nuts in a frying pan without fat roughly chop
  • 1/2 oranges as garnish Wash well, grate the peel finely

beetroot carpaccio

  • 2 small beetroots wash and peel
  • A little olive oil to dribble
  • 2 sprigs dill pluck and chop
  • Salt and pepper

Preparations

beetroot carpaccio

1. Slice the beetroot for the carpaccio into very thin slices with the plane side of a box grater. Spread out on a large plate and dribble with a little olive oil; sprinkle with dill, salt and pepper and place on one side until ready to serve.

Instructions

Beetroot risotto

1. Heat the olive oil on medium heat. Add the onion and pressed garlic to the oil, cook lightly without allowing to brown. Then add the risotto rice, the beetroot as well as the plucked leaves of thyme and likewise cook for 2-3 minutes whilst stirring. Douse with the white wine and allow to reduce.

2. Pour on 3/4 of bouillon. Reserve the rest of the bouillon

3. Stir well.

4. Close the lid and cook under pressure on setting 1 for 9 minutes.

5. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

6. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.

7. So that the risotto can be served at the same time with the warmed goat’s cheese, the oven is now pre-heated to 180° C / 355°F (top heat if possible) and the cheese prepared. Place on a baking sheet lined with baking parchment and reserve.

8. Once the end of the risotto’s cooking time is reached, add the cream and seasoned to taste with pepper and salt.

9. If the risotto is too firm, add the rest of the bouillon.

10. Place the baking sheet with the cheese into the pre-heated oven and bake the cheese for about 2 minutes until it has started to melt, but is not completely liquid

Serving

Arrange the risotto on plates, garnish with some slices of beetroot carpaccio and add the warmed goat’s cheese straight from the oven. To serve, sprinkle the cheese with roasted walnuts and a little grated orange rind.

Hint If the risotto is served without warmed goat’s cheese, 80 g of grated parmesan can be added with the cheese at point 5.

Origin

nom-nom.ch