Beetroot Risotto

Ingredients

• 1 large onion
• 300 g Arborio rice
• 2 tbsp oil
• 750 ml vegetable broth
• 500 g beetroot
• 1 tbsp Lemon Juice
• 100 g heavy cream
• Salt
• Pepper (freshly ground)
• Cayenne pepper
• basil (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion. Heat the oil in a pot over medium heat and sauté the onion until translucent.

2. 2.

   Add the rice, stirring to coat with oil, then pour in the vegetable broth. Bring to a boil, cover, and simmer on low for 25 minutes.

3. 3.

   Wash, peel, and grate the beetroot onto the rice using a fine grater. Add lemon juice, bring to a boil again, then reduce heat, cover, and let rest for 5 minutes.

4. 4.

   Stir in the cream, season with salt, pepper, and cayenne pepper, garnish with basil, and serve hot.