Ingredient list (serves 3):
- 400g beetroots
- 200g risotto rice
- 1 liter vegetable soup
- 1 red onion
- 2-3 garlic cloves
- 150g goats’ cream cheese
- olive oil
- black pepper
Either buy ready-cooked beetroots or prepare them yourself:
We had fresh beetroots this time and prepared a whole kilo ot once – you can freeze them ready-cooked for later use as well. Just boil them in water until you can easily pierce them with a fork, put in cold water and peel them (wearing rubber gloves!).
Heat up a little bit of olive oil in a pot, dice the onion, the garlic gloves and the beetroots. Add the onion, the garlic and 100g of the beetroots to the pot. Stir in the rice and fry for one or two minutes. Then add about a quarter of the soup, stir once and let it simmer.
You should keep an eye on your risotto, stir it from time to time. When the soup is boiled away / absorbed by the rice, add a little bit more soup and keep stirring occasionally. Taste the rice from time to time to check how far cooked it already is. Once the rice is cooked for your liking, do not add any more soup, let excess soup boil away and stir in the rest of the diced beetroots. Add some black pepper and if needed some salt to your liking.
Serve the risotto with a dollop of the cream cheese, top with the sprouts, a bit of olive oil and freshly grated parmesan.