Beet risotto

Having the beet already cooked, making beet risotto takes very little time. I enriched it with a nice burratina😊.

Ingredients for 2 people:

• 160 g carnaroli rice

• 100/120 g beet

• 1/4 onion

• vegetable broth

• oil

• salt

• grated parmesan cheese

Chop onion and sauté in oil.

Pour in the rice and toast it.

Add vegetable broth a little at a time and bring the rice to cook.

Chop the beet with a little stock and pour it into the rice 5 minutes before it is cooked.

Stir in Parmesan cheese and, if desired, butter.

Instead of burrata, you can enrich with stracchino, gorgonzola or other soft cheese.