Beetroot Risotto

Ingredients for 4 servings:

• 3 beetroot, fresh
• 1 large onion(s)
• 2 garlic cloves
• 250 g rice (risotto rice)
• 1 jar red wine
• 1 liter of broth as needed, 0.75 to 1.25 l, possibly more
• 50 g butter
• 75 g Parmesan, freshly grated
• 2 tbsp horseradish, freshly grated or from the jar
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blood-red risotto for beetroot friends

Peel the beetroot, onion, and garlic and dice finely. Caution: Beetroot stains very strongly, so it’s a good idea to wear gloves when peeling! Heat olive oil in a large pot and briefly sauté the chopped vegetables. Add the risotto rice and continue sautéing until the rice grains are translucent. Add the red wine and reduce. Gradually add the stock, stirring constantly. Reduce again 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 butter, grated Parmesan cheese, and horseradish and season with salt and pepper. Serve immediately.