Beetroot risotto

Sweet beetroot is perfect for risotto. Serve it with a slice of goat’s cheese and you’ll be smiling.

Ingredients for four

2 beetroots 1 red onion 200g risotto rice (eg. 2 dl white wine (or water + 3 tbsp vinegar) 2 handfuls of grated parmesan 1 dl olive oil thyme salt pepper

Pepperp>For the risotto

goat’s cheese balsamic vinegar arugula

Peel and finely grate the beetroot. Peel the red onion and chop it as small as you can.

Soak half the olive oil in a saucepan and sauté the beetroot and red onion for a few minutes. Add the rice, cook in a circle and pour the wine into the barrel. Allow the wine to evaporate by boiling, then start adding hot water a couple of tablespoons at a time. Whenever the risotto starts to dry out, add more water.

When the rice starts to cook, add another drop of water (the risotto should be runny) and the grated Parmesan cheese. Stir well and drizzle with the remaining olive oil to glaze. Remove from the hot plate and place under the lid to cool.

Cut the goat’s cheese into rings a couple of centimetres thick and fry in a frying pan for a couple of minutes (it’s really quick)

Cut the goat’s cheese into rings a couple of centimetres thick./p>

Place the beetroot risotto in the bottom of a deep dish, the goat’s cheese rings on the bottom and a few drops of balsamic vinegar on top.

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