I bet this recipe won´t be only for vegetarians.

Makes 2-3 servings

Ingredrients

  • 150 grams risotto rice
  • 1,2 litre good quality vegetable stock
  • 1 onion, peeled and chopped
  • 1-2 beetroot
  • 2 tablespoon olive oil
  • sea salt and freshly ground pepper to taste
  • 80 grams Parmesan cheese (optional)

Method

  1. Peel and cut the beetroot in 1,5 cm sized cubes (you may use gloves) and put to the side.
  2. In a large saucepan bring the vegetable stock to boil and leave hot.
  3. In another saucepan add olive oil and heat it up. Then add the onions and sauté for 5 min.
  4. Add the beetroot and 100 ml stock. Simmer for 15 minutes until the beets are al dente.
  5. Then add the risotto rice, stir the mixture constantly by adding the stock, a ladleful at time,
    letting each one cook away before adding more and until the rice is tender.
  6. Leave the risotto covered to rest for a couple of minutes. Season to taste with sea salt and pepper.
  7. For extra creaminess add 80 grams of grated Parmesan cheese. 
  8. Enjoy on its own or with some roasted salmon.