Beetroot risotto

Ingredients for 4 servings:

• 3 beetroot, pre-cooked, vacuum-packed
• 1 vegetable onion(s)
• 2 garlic cloves
• 250 g risotto rice
• 1 jar red wine
• ¾ liter broth
• 50 g butter
• 100 g Parmesan
• 3 tbsp horseradish
• olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Peel and dice the beetroot, onion, and garlic. Heat olive oil in a large pot and briefly fry the onion and garlic until they brown slightly. Add the risotto rice and continue to sauté until the rice grains are translucent. Deglaze everything with the red wine and reduce slightly. Gradually add the stock, stirring constantly. Reduce the liquid repeatedly before adding more stock to the pot. You may need a little more stock until the rice is cooked and reaches the desired creamy consistency. Finally, stir in the diced beetroot, butter, grated Parmesan cheese, and horseradish. Season with salt and pepper and let it simmer for about 5 minutes. The risotto can be served as a complete meal, but it also tastes great as a side dish to fish and white meat.