for 4 people

Risotto

1 tbsp	butter
1	red onion, finely chopped
300 g	risotto rice (e.g. Carnaroli)
4 sprig	thyme, leaves torn off
2 dl	white wine
5 dl	vegetable bouillon, hot
2 ½ dl	beetroot juice, hot
400 g	boiled beets, cut into approx. 1 cm cubes
40 g	grated Parmesan
1 tbsp	butter
	salt and pepper to taste

To serve

150 g

soft goats' cheese

How it's done

Risotto

Heat the butter in a wide pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Add the thyme and cook briefly. Pour in the wine and reduce almost completely. Gradually pour in the stock and beetroot juice, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is just al dente. Add the beetroot for the final 5 mins. Mix in the cheese and butter, season.

To serve

Plate up the risotto, stir the goat's cheese, spread on top of the risotto.

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