This is a sweet, earthy flavored dish bursting with color.
1 litre vegetable or chicken stock
1 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
350g fresh beetroot, peeled and diced
250g risotto rice
100 ml white wine
50 g butter
100 g parmesan cheese
1. Heat the stock in a saucepan until almost boiling, then reduce heat to keep it hot.
2. Heat the oil in a shallow heavy-based pan. Sauté the onion, garlic and beetroot until soft. Add the risotto rice and stir until the grains are well coated.
3. Pour in the wine, stir and add one ladleful of hot stock. Simmer, stirring all the time until it has been absorbed. Continue to add the stock, with pauses in between and cook as before until the rice is tender. Add the butter and most of the cheese and stir gently.
4. Serve scattered with chopped parsley, the remaining cheese and black pepper