| 350 ml | red beet juice |
| 250 g | risotto rice |
| 1 | onion |
| 750 ml | vegetable broth |
| 80 ml | white wine |
| olive oil (for frying) | |
| Parmesan cheese (for serving) | |
| unsalted butter (for serving) | |
| salt | |
| pepper |
Finely dice onion. Heat up vegetable broth and two-thirds of the beet juice in a pot. In another pot, heat a generous amount of olive oil over medium-low heat. Add onion and sauté until soft and translucent, approx 6 min. Add risotto rice and fry approx. 2 min.
Deglaze the onions and rice with white wine and stir until fully absorbed. Add warmed vegetable broth and beet juice to the rice one ladleful at a time, stirring constantly between each addition until the liquid is fully absorbed. Repeat this process until the rice is al dente and the mixture creamy.
Stir in remaining beet juice and season with salt and pepper. Add a generous amount of Parmesan cheese and a knob of butter to the risotto before serving. Enjoy!
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