Risotto with Beetroot and Greek Yogurt

Summary

Ingredients

• 150 g Rice
• 130 g Boiled beets
• 100 g Greek yogurt
• 1 l Vegetable broth
• 20 g White wine
• Olive oil
• Salt and pepper

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Instructions

1. Cut 1/3 of the beets into cubes and set aside.
2. Puree the leftover beets.
3. Add oil to a preheated pan, rice. Stir, heat to maximum and pour out the wine. Let the alcohol evaporate and turn down a bit of the fire. Fill the rice with broth. Cooking, stirring constantly and adding broth.
4. After 10 minutes, add half of the beetroot puree. Salt.
5. After 5 minutes, the remainder of the puree. Mix everything and add broth as needed.
6. In general, 20 minutes to cook, but you need to try, it may take a little longer for rice.
7. Serve risotto garnished with beetroot cubes and yoghurt.