Risotto with beets and cheese

Ingredients:

Risotto

• Roasted red beets, recipe below
• 2 tbsp. l. olive oil
• 0.33 cup chopped shallot
• 2 tbsp. arborio rice
• 1 finely chopped garlic clove
• 1 cup red wine
• 4 cups fresh beetroot juice
• 1.5 cups vegetable broth
• 2 tbsp (30 g) butter
• 0.5 cup finely grated Pecorino cheese, plus extra for garnish
• 2 tbsp finely chopped green onions

Baked beets

• 4-5 beetroot tubers
• 2 tbsp. l. olive oil
• 3 coarsely chopped garlic cloves
• 1 sprig of fresh rosemary

Preparation:

1. Place the oil and shallots in a large, deep saucepan over medium heat. Add a pinch of salt, then cover and cook (be careful not to caramelize the onions) for 2-3 minutes. Add the rice and cook for about 5 minutes, stirring to coat the rice with the oil. Add the garlic and cook, stirring, until fragrant. Deglaze the pan with red wine.
2. Meanwhile, heat the beetroot juice in a medium saucepan along with the vegetable broth. Slowly add the juice to the risotto pan, one ladle at a time, stirring, and only add the next ladle when the previous portion has been absorbed. Cook until the rice is tender and all the liquid has been added, 30-40 minutes.
3. Stir in the butter and pecorino cheese. Taste and adjust seasonings to taste. Serve the risotto with roasted red beets, pecorino, and green onions.
   
   Recipe pumpkin risotto.
   
   Baked beets:
   
   Preheat the oven to 180°C (350°F). Place the beets in the center of a large piece of foil and drizzle with olive oil. Add the garlic, rosemary, and some salt and pepper. Fold the edges of the foil together and seal. Bake until tender, 40 minutes. When cool enough to handle, peel the beets and cut into cubes.