Risotto with red beet

A beautiful colorful dish! You can serve it with cheese like camembert or blue cheese or just with a little bit of oil and fresh grounded pepper!


  • 1 medium red onion
  • 2 espresso cups of risotto rice
  • 4 espresso cups of broth
  • 2 medium precooked red beets
  • 2-3 pieces of fresh thyme or oregano
  • olive oil
  • salt
  • pepper
  • cheese to serve – optional
  • shot of white wine – optional


  • Add some olive oil in a pan and put it in medium/high fire
  • Slice the onions in very small cubes and add them in the pan
  • Low the temperature in medium and let them cook till transparent
  • Add the rice and mi them well
  • In this step you could add a shot of white wine and when it is gone, you go on
  • Add first the 2 cups of broth and keep on stirring
  • Cut in small pieces the red beet or alternatively you could make a puree out of them
  • When the rice has no liquid anymore, add the red beets together with the pieces of the herb you chose and stir well
  • Add the other 2 cups of broth and keep on stirring
  • When there is no liquid again, taste it to check if it needs a bit more broth or salt and remove the pieces of the herbs
  • You can serve it with a bit of cheese on top or just with olive oil and some fresh grounded pepper

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