Creamy Beet Risotto

Preheat the oven to 200 °C.

Peel the beet and cut into quarters. Peel the shallots, coarsely chop 3, finely dice the other. Cut the chives into small rolls.

Put the beet and the roughly chopped shallots on aluminum foil, pour 8 tablespoons of olive oil and the balsamic vinegar, season with salt and pepper and close the foil. Cook in the oven for 60-70 minutes.

Cut one third of the roasted beet into small cubes, puree the rest with the shallots, the liquid from the tray and a little soup.

Heat 2 tablespoons of olive oil in a saucepan, sauté the finely diced shallot, add the rice and stir until translucent. Gradually pour in soup, stirring constantly.

When the rice is cooked al dente, fold in the beet puree and diced beet. Add the Parmesan and butter and let the risotto become creamy, mixing in a little more soup as needed.

Season strongly with salt and freshly ground pepper and serve sprinkled with enough chives.

Preparation Tip:

Refine at the table with freshly shaved Parmesan. Instead of chives, thyme also gives a particularly fine aroma.

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