Aaaah, beetroot. It’s one of those vegetables I love to work with it just because of its color. That beautiful deep red with hinges of purple. It will make any dish look just flavourful. Add in some crunchy walnuts, sharp peppery watercress, and some fresh goat cheese, and you’ll try to make this dish over and over again.
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I’m Herry. Someone who’s totally in love with risotto.
As always when you love something, you would like to know everything about it. Here, you can follow me on my journey trying recipes, places to eat and everything else you always wanted to know about risotto…
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In just thirty minutes, you will have this veggie, autumnly risotto, on your dinner table. With a delicious vegetable stock that smells through the kitchen and seven ingredients, including nutritious butternut squash and soft melt-in-your-mouth, peppery chanterelles, you will add this risotto to your risotto-repertoire before you know it. I know I did.
Why not make a risotto with a nice, earthy red wine instead of white? Imagine the intense flavor of dried porcini, creamy risotto filled with chewy, thinly sliced pieces of mushroom topped off with glazed chestnut mushrooms. Oh, and sprinkled with fresh rosemary. With dishes like these, you’ll wish autumn would stay forever.