Creamy beet risotto with Italian cheese

Chop the onion. Bring the broth to the boil.

Heat the butter in a thick-bottomed pan and fry the onion glassy.

Add the rice and bake all the way until the grains shine.

Add the stock to the rice for a dash and let it boil gently until the stock is absorbed.

Repeat until all the stock has been absorbed and the rice is al dente and smooth.

Meanwhile, let the beets drain into a sieve and cut into pieces.

Stir in the cream cheese and beetroot through the risotto and warm well. Spread the arugula over the plates, scoop the risotto and sprinkle with the cheese flakes.