Summary

Ingredients

• 300 g risotto rice
• 3 beetroot, precooked
• 3 shallot (s)
• 3 clove (s) garlic
• 200 ml white wine
• 750 ml vegetable stock
• 80 g parmesan, rated
• salt and pepper
• olive oil
• 2 roll (s) goat cheese
• honey

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Instructions

1. Cut the beetroot into small cubes, preferably using disposable gloves. Dice the shallots and the garlic cloves and sauté in a little olive oil. Add the rice and sauté briefly. Deglaze everything with white wine and let it boil down.
2. Add the beetroot and gradually pour in the broth. The rice should soak up the liquid completely before adding more liquid. Cook over low heat, stirring frequently, until the rice is creamy in shape. Stir in the parmesan and season with salt and pepper as needed.
3. Towards the end, place the goat cheese on aluminum foil, drizzle with honey and place in the oven for about 5 - 10 minutes over low heat.
4. As soon as it is lightly gratinated, place the cheese on the risotto and serve.