Beetroot risotto

ingredients

200 g basmati rice 2 pcs medium beetroot 1 pcs medium onion 1 clove garlic salt, pepper, sweet red pepper, butter

step

1.

First, wash the rice at least 5 times until the water is clear and put it to boil.

2.

Then I peeled and grated the beetroot. I chopped the onion and garlic cloves into small pieces.

3.

I heated a knob of butter in a frying pan, then added the onion and garlic and fried until golden. I then added the beetroot to the pan and covered with water and seasoned with salt and pepper (can be vegetable stock if you have it). I covered the pan with a lid and simmered for a while until the beetroot was tender.

4.

When the rice is cooked add the beetroot mixture to the rice, you can also grate the cheese into the risotto. Add more water to the risotto to make it creamy and let it steam some more. Serve cooled.

5.

Good taste!