Beetroot Risotto

Instructions

1. 1

   Preheat the oven to 200°C (392°F). Wrap the beetroot in foil and roast for about 45 minutes or until tender. Once cooled, peel and grate the beetroot.

2. 2

   In a large pan, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3

   Add the arborio rice to the pan and stir for a couple of minutes until the rice is well coated with the oil and slightly toasted.

4. 4

   Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle.

5. 5

   After about 15 minutes, add the grated beetroot to the risotto and continue to cook, adding more broth as needed, until the rice is creamy and cooked to your liking.

6. 6

   Stir in the grated parmesan cheese and season with salt and pepper to taste.

7. 7

   Serve the beetroot risotto hot, garnished with additional parmesan if desired.