Beet risotto

Name: beet risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 4 el traditional olive oil; 300 g risotto rice; 1 liter vegetable stock of tablet; 670 g raw beetroot in pot; 200 g white cheese cubes light 22; 40 g arugula

Vegetarian risotto with beetroot and white cheese

Ingredients

1 onion
4 el traditional olive oil
300 g risotto rice
1 liter vegetable stock of tablet

670 g raw beetroot in pot
200 g white cheese cubes light 22
40 g arugula

Directions

Chop the onion. Heat the oil and fry the onion for 3 minutes.
Add the rice and cook for 2 minutes until the grains shine. Add a dash of hot stock and stir until it is absorbed.
Then add another shoot. Repeat until the rice is al dente, this takes about 15 min.
Drain the beets and add them. Heat for another 5 minutes until the rice is tender and creamy.
Mix the cheese cubes off the heat with the risotto. Spread over 4 plates and sprinkle with the arugula.