Beetroot Risotto

Instructions

1. 1

   Begin by peeling and grating the beetroot. Set aside.

2. 2

   Finely chop the onion and garlic.

3. 3

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

4. 4

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

5. 5

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

6. 6

   After about 10 minutes, add the grated beetroot to the risotto and continue to add the broth gradually, stirring frequently.

7. 7

   Cook until the rice is al dente and the beetroot is tender, about 18-20 minutes in total.

8. 8

   Remove the pan from the heat and stir in the parmesan cheese until melted and creamy.

9. 9

   Season with salt and pepper to taste, and serve hot.