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🍽️ Beetroot Risotto

444 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 300 g risotto rice
• 2 tbsp oil
• 750 ml vegetable broth
• 500 g beetroot
• 1 tbsp lemon juice
• 100 g whipping cream
• salt
• pepper (from the mill)
• cayenne pepper
• basil (for garnishing)

Instructions

1. 1. Peel the onion and chop it finely. Heat the oil in a pot. Sauté the onions in it over medium heat until they are soft and translucent.
2. 2. Add the rice and stir until it is coated with oil. Pour in the vegetable broth. Bring to a boil once, cover the pot, and let the rice cook on low heat for 25 minutes.
3. 3. Wash the beetroot, peel it, and grate it using a raw vegetable grater directly into the rice. Add the lemon juice, bring everything back to a boil, and let it steep covered for 5 minutes with the heat turned off.
4. 4. Stir the cream into the risotto. Season to taste with salt, pepper, and cayenne pepper. Serve the dish garnished with fresh basil.

Nutrition per serving

• kcal: 444
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 71 g