Cooking: Red Beet Risotto with Roasted Vegetables

My simple, tasty and veggie winter recipe:

For 4 Persons:

- 80g Abrorio Risotto per Person

- 200ml white wine

- 100ml redbeet juice

-30g Parmiggiano Riggiano

- 8 mushrooms

- 1 carrot

- 1 red beet (middle size)

- 2 onions

- fresh thyme

- rosemary

- one pinch of lemon zest

- olive oil

- 400 vegetable or chicken stock

-2 Tblsp white balsamic vinegar

Salt & Pepper

1. Cut the red beet, mushrooms, carrot and one onion in mouthsize pieces. 

Then season with vinegar, salt, pepper, thyme and rosemary, drizzle with 

olive oil and roast at 200°C in the oven for about 45-60 minutes.

2. After 20-30 minutes cut the other onion very small and fry it for 1 minute 

with the rice and a pinch of salt in 3 tablespoons of olive oil.

3. Add 100ml of the white wine, then continue adding 50-100ml of the stock 

and the white wine every time the liquid gets absorbed by the rice. 

Don't forget to stir, otherwise the rice likes to stick to the base.

4. Add the red beet juice to the rice and stir. Now it gets a beautiful 

rose color and a slightly sweet taste. Test the rice, it should be cooked 

and sticky, but not to mellow in the middle of the corn. 

5. Grate most of the parmiggiano in the rice and stir, then serve with 

the roasted vegetables on top and finish by adding the rest of the grated cheese.

Bon Appetit!

Cooking: Fast Spaghetti with Salsiccia and Tomato-Lemon Sauce

One of my new favorite after working meals, because it's easy and fast to do and really tasty. 

You will need for 2 persons:

200g spaghetti or linguine

2 italian salsiccia sausages (with fennel seeds)

1 unwaxed lemon

2 tablespoons of capers

1 can of chopped tomatos

2 fresh tomatos

1 garlic clove

some parmigiano reggiano

olive oil

salt & pepper

1.) Preheat the pan while you drag out the filling out of the sausage casing and from little balls.

2.) Fry the chopped garlic in oliveoil for 30 seconds, then add the sausage balls and the capers.

3.) After 3 Minutes add the canned and fresh tomatos and start to cook the pasta in 

boiling & salted water for 8-9 minutes. No oliveoil in the pastawater! 

No real italian does that, and the oil film prevents the pasta to soak up the sauce.

4.) Rasp lemonzest and add to sauce together with two tablespoons of lemon juice. 

If you happen to have some lemon chutney or pickles, add a teaspoon.

5. Season with salt and freshly grounded pepper and continue cooking the sauce until the pasta is ready.

6. Mix together, add some grated parmigiano. 

7. Enjoy! (with red or rose whine)