Risotto with beetroot

ingredients

500 g beetroot 250 g rice 800 ml vegetable broth 1 clove garlic 1 tbsp butter 1 pk onion 4 tbsp sour cream 2 tbsp hard cheese 2 tbsp oil to taste salt

procedure

1. Spread them out on a baking tray lined with baking paper, drizzle with oil and sprinkle with salt. Place in an oven preheated to 180°C and bake until soft (45 to 60 minutes, depending on size). 2. Meanwhile, peel the garlic and onion and finely chop both. Melt the butter and the rest of the oil in a saucepan and fry the onions, then add the garlic and after a minute or so, the rice. Stir thoroughly to coat the rice with the fat and pour in the stock. 3. Bring to the boil, season with salt and pepper, cover and place in the oven for about 20 minutes. Remove the soft beetroot and cut into small slices. When the rice has also softened in the oven, take it out and stir in the sliced beetroot. Add the grated cheese to the risotto and season to taste with salt. Garnish with a dollop of cream before serving.