INGREDIENTS

• 2 shallots
• 1 clove of garlic
• 80g Parmesan
• 2 tubers of cooked beetroot
• 2 tbsp olive oil
• 300 g risotto rice (e.g. Arborio)
• 125 ml white wine
• 800 ml warm vegetable broth or stock
• 80g butter
• Salt pepper
• Beetroot sprouts, for decoration
• Cherry tomatoes, for decoration

for Spring Leek Butter:
• 200g softened butter
• 3 spring onions
• Cherry tomatoes, for decoration

HOW TO MAKE IT

1. Peel and finely dice the shallots, onions and garlic. Grate fresh Parmesan. Dice beetroot.

2. Heat olive oil in a cocotte. Sauté the shallot or onion cubes and garlic in it. Add ristor rice and sweat until translucent while stirring.

3. Pour in white wine and let it simmer at a low temperature while stirring. Pour in a quarter of the broth or stock and cook the rice, stirring frequently, until the grains have almost completely absorbed the liquid.

4. Repeat this process three more times until the broth or stock has been used up and the rice grains are soft on the outside but still slightly firm to the bite on the inside. Depending on the type of rice, this takes about 18-25 minutes.

5. Finally stir in butter, parmesan and beetroot. Season generously with salt and pepper.

6. Decorate with beetroot sprouts and halved cherry tomatoes and serve.

7. It goes well with fried salmon.

TIP

Since beetroot stains strongly, it is best to wear gloves when processing it.