Carp with Beet Risotto and Mushrooms

For the carp with beet risotto and mushrooms, first heat olive oil and sauté the onion in it. Add the rice. Deglaze with white wine. When the rice has absorbed the wine, add a dash of vegetable stock and the beet juice. Continue to simmer, stirring constantly. Whenever the rice has absorbed the liquid, add more stock. After about 15 minutes, add the diced beets and butter. Season to taste with salt and pepper. Add Parmesan cheese to make the consistency nice and creamy.

Preheat the oven to 180 °C. Cup the carp with a sharp knife. Add salt and pepper. Dust with the flour. Heat the olive oil in a large pan and fry the carp in it on both sides. Add the onion, garlic and rosemary and fry. Place the carp in an ovenproof dish and bake on the middle rack for about 45 minutes, until the skin is nice and crispy.

In the meantime, sauté the mushrooms in a pan with olive oil until hot. Then add rosemary and garlic and season with salt and pepper. Finish with butter.

In addition, grate some Parmesan fresh over the risotto. Serve the carp with beet risotto and mushrooms.

Preparation Tip:

For the carp with beet risotto and mushrooms, mushrooms can be used according to your own taste or season.

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