#beetrootrisotto

As a food enthusiast I am trying multiple new recipes every week. Or I come up with a meal based on the leftovers in my fridge and it turns out to be actually very eatable. So I decided to add a new weekly post to my blog: What I Ate. The best recipe I made that week with a photo of the outcome. Hopefully this will slowly force me to become more creative in the kitchen. 

My first recipe is of a meal I made two weeks ago [a bit of cheating because I haven't been creative this week, but I cannot keep this recipe from you]. As a basis I used risotto, one of my favorite dishes. As I still had some leftover beetroots in the fridge I decided to experiment and make a beetroot risotto.

Ingredients [for 4 persons]:

olive oil | 1 onion | 300gr risotto | 1ltr veggie bouillon | splash of white wine | 300gr beetroots | feta cheese | parmesan cheese | pine nuts | spring onions | rocket | 1 lemon | pepper and salt

Cut the onion and slowly cook it in a pan with the olive oil. Add the risotto rice and stir the rice for about 2 minutes to make it warm and see-through. Add the white wine [can be left out if you don't want to use any alcohol] and make it evaporate while stirring the rice. Than slowly add some bouillon and keep stirring the rice. Continue repeating this process on low fire until your bouillon is finished and you hopefully have a pan of smooth, soft risotto.  In the meantime, cut the beetroots in small parts, cut the feta cheese and roast the pine nuts. Once your risotto is finished, add the beetroot, feta cheese and parmesan flakes. Mix this until it becomes a nice pink risotto. Put the risotto on plates, and put some pine nuts, cut spring onions, rocket and lemon juice on top. Finish this with pepper and salt.

It takes some time, risotto always does, but in the end it is a perfect dish.