Beetroot Risotto with Goat's Cream Cheese

Instructions

1. • 1 onion
   • 1 beetroot (fresh)

   Cut the onion into small cubes and roughly grate the beetroot with a slicer.

2. • 2 tbsps olive oil
   • 240 g risotto rice
   • 200 ml white wine
   • 800 ml vegetable stock

   Put the olive oil in a pot and sauté the onion until translucent. Now add the rice and cook briefly. Deglaze with white wine and stir in the vegetable stock in small amounts.

3. Make sure that there is always enough liquid and add more if necessary. Stir constantly. The risotto should cook for about 15 to 20 minutes. In the last 5 minutes, add the beetroot and stir.

4. • 40 g parmesan (ground)
   • 30 g butter
   • salt
   • pepper

   When the risotto is cooked but still a little firm to the bite, remove the pan from the heat. Stir in the Parmesan cheese and butter and season with salt and pepper.

5. • fresh goat cheese

   Serve on the plate with goat's cream cheese.

Happy cooking and Mahlzeit!