5-ingredient beet risotto

Step 1/ 3

• 1 onion
• 750 ml vegetable broth
• 230 ml red beet juice
• 250 g risotto rice
• olive oil (for frying)

• cutting board
• knife
• 2 pots
• cooking spoon

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.

Step 2/ 3

• 80 ml white wine

• ladle

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.

Step 3/ 3

• 120 ml red beet juice
• salt
• pepper
• Parmesan cheese (for serving)
• unsalted butter (for serving)

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!

Enjoy your meal!