Creamy beet risotto with Italian cheese

Name: creamy beet risotto with Italian cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 800 ml vegetable stock of tablet; 20 g unsalted butter or margarine; 300 g risotto rice; 680 g raw beetroot in pot; 4 el cream cheese garlic and fine herbs; 75 g arugula bag; 75 g Italian cheese flakes

Italian risotto with beet, cream cheese, arugula and Italian cheese.

Ingredients

Directions

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.