For the beetroot risotto

180 g risotto rice
2 small raw beetroots, approx. 250 to 300 g
1 shallot, finely diced
1 clove of garlic, finely chopped
2 tbsp butter
1 tbsp olive oil
100 ml dry white wine
700 to 800 ml hot vegetable stock
40 to 50 g freshly grated Parmesan
1 tsp lemon juice
Salt and pepper

For the baked Camembert

2 small Camemberts, 100–125 g each
1 egg
2 tbsp flour
4 tbsp breadcrumbs
a little oil or clarified butter for frying


To serve

fresh chervil
toasted walnuts, to taste

Wash the beetroots thoroughly, place them in a saucepan and cover completely with water. Boil for about 60 minutes until tender. Leave to cool briefly, peel and chop into large chunks. Blend with 2 to 3 tablespoons of vegetable stock to make a smooth purée.

To make the risotto, gently fry the shallot and garlic in 1 tablespoon of butter and olive oil until translucent. Add the risotto rice and fry for about 2 minutes. Deglaze with white wine and allow the liquid to reduce. Gradually pour in the hot vegetable stock, stirring regularly.

After about 10 minutes, stir in the beetroot purée and cook the risotto for a further 8 to 10 minutes, until the rice is creamy and still slightly al dente. Finally, stir in the Parmesan, the remaining tablespoon of butter and the lemon juice, and season to taste with salt and pepper.

To make baked Camembert, beat the egg. Dip the Camemberts first in flour, then in the egg and finally in breadcrumbs. Fry in a frying pan with a little oil or clarified butter over a medium heat until golden brown all over.



Serving
Arrange the beetroot risotto on pre-warmed plates and place the baked Camembert on top or alongside it. Garnish with fresh chervil and sprinkle with toasted walnuts to taste.