Beetroot Risotto – Maku Kitchen Life

Ingredients

• 200–250 g beetroot (will yield about 150 g roasted cubes)
• Butter
• Olive oil
• 2 shallots
• 2 cloves of garlic
• 1 celery stick (about 10 cm)
• 250 g Arborio rice
• 800–900 ml vegetable stock (made from a cube or granules)
• Splash (about 200 ml) of white wine
• Fresh thyme leaves
• Fresh rosemary, finely chopped (or 1/2 tsp dried)
• Salt
• Pepper
• Grated parmesan, to taste