INGREDIENTS

2 shallots
1 clove of garlic
80 g Parmesan cheese
2 tubers cooked beetroot
2 tbsp olive oil
300 g risotto rice (e.g. arborio)
125 ml white wine
800 ml warm vegetable stock or broth
80 g butter
salt, pepper
beetroot sprouts, for decoration
cherry tomatoes, for decoration

HOW TO MAKE IT

Step 1/7

Peel and finely dice the shallots or onion and garlic. Grate fresh parmesan. Dice the beetroots.

Step 2/7

Heat the olive oil in a cocotte. Sweat the shallots or onion cubes and garlic in it. Add the rice and sauté, stirring, until translucent.

Step 3/7

Pour in the white wine and reduce over a low heat while stirring. Pour in aquarter of the stock and cook the rice, stirring frequently, until the grains have almost completely absorbed the liquid.

Step 4/7

Repeat this process three more times until the stock is used up and the rice grains are soft on the outside but still slightly firm to the bite on the inside. This takes about 18-25 minutes, depending on the type of rice.

Step 5/7

Finally, stir in the butter, Parmesan and beetroot. Season well with salt and pepper.

Step 6/7

Decorate with beetroot sprouts and halved cherry tomatoes and serve.

Step 7/7

Serve with roasted salmon.

Tip

Since beetroot is very colourful, it is best to wear gloves when processing..