Beetroot risotto from the Thermomix

Ingredients for 2 servings:

• 2 shallots
• 40 g butter
• 200 g beetroot
• 200 g risotto rice
• 50 g white wine
• 200 g beetroot juice
• 300 g vegetable stock
• 50 g cream cheese
• 1 tsp salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Add the shallots to the pot and chop for 5 seconds on speed 5. Scrape down the pan with the spatula. Add the butter and beetroot and sauté for 4 minutes on speed 1. Then add the rice and sauté, without a measuring jug, for 2 minutes on speed 1. Add the wine and sauté, without a measuring jug, for 2 minutes at 100°C on speed 1. Add the vegetable stock, beetroot juice and salt. Stir everything with the spatula and cook for 14 minutes at 110°C on speed 1. Let the rice swell for 1 minute and then fold in the cream cheese. Sprinkle with Parmesan cheese, if desired, and season with salt and pepper.