Ingredients (4 servings):
Risotto:
6 beetroots
3 shallots
2 cloves of garlic
olive oil
3 dl risotto rice
0.5 tsp dried rosemary
3 dl white wine
6 dl vegetable stock
2 dl grated cheese
salt
black pepper
4 sprigs of fresh rosemary
How to:
Risotto:
Peel the beet roots and boil them until almost soft. Save 6 dl of the water you boiled them in for the vegetable stock and add the bouillon cube to it.
Grate half of the beets and put them aside. Chop the shallots and garlic and fry them in oil until they turn soft, then add the rice and fry for a couple of more minutes.
Add the wine and stir, let the rice absorb the wine. Later add the rosemary and lower the temperature on the stove. Then little by little pour in the vegetable stock, always making sure the rice has absorbed it before adding the next part. Continue on until the rice is al dente.
Finish it off by adding the grated cheese, the grated beets and salt and pepper to taste.
When plating top it off with sliced beet roots and garnish with a spring of fresh rosemary.