Beetroot Risotto

Ingredients for 4 servings:

• 500 g beetroot
• 4 m.-large shallot(s)
• 1 bunch of chives
• 10 tbsp olive oil
• 5 tbsp balsamic vinegar
• Salt and pepper, freshly ground
• 1 liter chicken broth
• 200 g rice (risotto rice)
• 80 g Parmesan, freshly grated
• 75 g butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat oven to 200°C. Wash, peel, and quarter the beetroot. Peel the shallots, roughly chop 3 and finely dice the other. Wash the chives, pat dry, and finely chop them. Place the beetroot and the roughly chopped shallots on aluminum foil, pour over 8 tablespoons of olive oil and the balsamic vinegar, season with pepper, salt, and seal the aluminum foil. Cook in the oven for 60-70 minutes. Then dice 1/3 of the roasted beetroot, and puree the rest with the shallots, the liquid from the baking tray, and a little stock. Heat 2 tablespoons of olive oil in a pan, fry the diced shallot, add the rice, and stir until translucent. Gradually add the stock, stirring constantly. When the rice is al dente, stir in the beetroot puree and the diced beetroot. Add Parmesan and butter and let the risotto become creamy, stirring in a little more stock if desired. Season with salt and pepper and serve sprinkled with plenty of chives.