I know I told you I’m a soup person, but I’m also a risotto person. I’m pretty complicated, I know. 🤭Anyways, this one is one of my favorite risottos.
It takes a lot of time to make this dish tho, so I don’t make it often. But when I do, I make a huge amount, making sure it was worth the effort, and also because I love it even more cold. So usually we eat it for a couple of days, but today Ernő was hungry af, and it turned out really good so we almost finished all of it and now we can’t move. 🤭
- 2 beetroots
- 1 lemon, squeezed
- 1 onion, finely chopped
- one cup of risotto rice
- 2 cups of water or vegetable stock
- 1/2 cup of white wine
- soft goat’s cheese
- olive oil
Heat the oven, peel and chop the beetroots in small cubes, and put them in the oven covered with olive oil. After like 50 minutes, they will be ready, take them out and let the fun part begin. I told you it will take a while. 🤭 Cook the onions for about 10 minutes in the oil until they are soft. Add the rice and the wine and bubble it for a couple of minutes. Meanwhile whizz in a blender about 2/3 of the beetroot cubes, with some vegetable stock until it’s smooth and cramy. Stir the rice constantly while adding the rest of the vegetable stock in the pot gradually. Then start adding the beetroot cream. Once the rice is cooked, you can add the beetroot cubes, the cheese and some parsley on top. Serve it hot, or cold. And eat until you can’t get up. 😅
Make sure you cook the risotto over LOW heat. That’s the key for a lovely, creamy texture and a good taste.
Also, I hope you can do better than me. If you can, please use vegan “cheese” instead of goat cheese. You will definitely feel better afterwards, I feel terribly guilty about being too lazy and too weak this time. 🤷🏼♀️