Wheat risotto with beetroot and pineapple

Ingredients for 2 servings:

• 100 g wheat
• 250 ml water
• some oil
• 1 small onion(s)
• 200 g beetroot, pre-cooked
• ½ can pineapple (420 g content), possibly a whole can
• 50 g Parmesan
• 1 tsp curry powder
• 1 pinch of salt
• 1 pinch of chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

First, toast the wheat in a pan with oil for about 2 minutes. Then add the water, season with salt, and let the wheat swell. Meanwhile, dice the onions, beets, and pineapple. You can also simply use half a pineapple, but experience has shown that the risotto will be drier. Set the juice from the can aside to taste. First, sauté the onions. Then add the pineapple pieces. Toast with the curry powder and add 1-2 tablespoons of pineapple juice. After about 3-5 minutes, add the beets and braise briefly. Once the wheat has completely absorbed the water, stir in the contents of the pan and mix in the Parmesan cheese. Add chili powder and more salt if desired.