Beet Risotto

Ingredients

• 450 ml Classic vegetable broth
• 200 g onions (3 onions)
• 1 tbsp Olive Oil
• 120 g Risotto rice
• 100 ml White wine
• 250 g cooked beetroot (from the refrigerated section)
• 0.5 bunch Chives
• 25 g Asiago cheese (or Parmesan cheese)
• 2 tbsp Sour cream
• Salt
• Pepper

Instructions

1. 1.

   Bring the broth to a boil and keep it warm.

2. 2.

   Meanwhile, peel and finely dice the onions.

3. 3.

   Heat the oil in a pot and caramelize the onions in it over medium heat while stirring until golden brown.

4. 4.

   Add the rice and sauté gently for 1 minute.

5. 5.

   Deglaze the rice with white wine and let it reduce over medium heat while stirring. Cover the rice with about 150 ml of broth and cook for 20 minutes, lightly firm to the bite, while gradually adding the remaining broth.

6. 6.

   Peel the beets if necessary. Cut them into 1 cm cubes and mix them into the rice 5 minutes before the end of the cooking time. (It's better to wear gloves due to the color.)

7. 7.

   Wash, dry, and finely chop the chives. Grate the cheese finely.

8. 8.

   Stir the sour cream and cheese into the beet risotto. Season with salt and pepper. Sprinkle with chives.