Risotto with roasted beetroot

Preheat the oven to 220 ° C.

Cut the red onion into pieces.

Chop the ordinary onion.

Peel the beetroot and cut each beet into eight parts.

Divide the beetroot and red onion into a roasting pan and sprinkle the thyme leaves with some salt and freshly ground black pepper.

Sprinkle the vinegar and a few tablespoons of olive oil over it.

Roast the beets in the oven for 25-30 minutes.

Change everything a few times.

Heat 3 tablespoons of olive oil in a pan and gently fry the regular onion.

Add the rice and fry until the grains shine all around.

Pour the wine in and let the moisture evaporate slowly.

Pour in half of the broth and boil the risotto without a lid on medium high heat.

Add the remaining stock while stirring for a dash and stir regularly.

After 15 minutes, pour the peas through, add the last stock and cook the rice in a 3-5 minutes to a smooth risotto.

Stir in half of the crumbled goat's cheese through the risotto.

In warm deep plates, create a mountain of risotto and spread the beet and onion over and around the risotto.

Garnish with some goat cheese on top.