Risotto with beetroot

Rizoto a hundred times different? Try preparing it with beetroot! For lunch, for dinner… a quick recipe for a delicious meal always comes in handy.

Ingredients:

For 4 servings, prepare: 400 g arborio rice 50 g parmesan 1 l

td>stock 1 dcl red wine 1 tbsp butter 2 pcs beetroot 1 pc red onion fresh thyme olive oil pepper salt

Procedure:

Fry the onion in olive oil and add the sliced beetroot. After a moment, add the rice and stir-fry. Once it starts to sizzle gently, you can add the wine and let it almost evaporate.

Then gradually add the stock until the rice is cooked.

Now you can turn off the stove and add the Parmesan cheese, butter, thyme and season the risotto with salt and pepper.

Note:

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