2-3 tablespoons olive oil
½ onion, finely chopped
1 clove garlic
3 mushrooms, sliced
3 beetroots, cooked and grated
½ cup white wine
1 ½ cup arborio rice (rice for risotto)
4 cups vegetable broth
1 tablespoon butter
2 tablespoons parmesan cheese, grated
salt & pepper
First chop the onion, mince the garlic and peel and grate the beetroot into fine shreds using a rough cheese grater. In a medium pot heat up the oil and cook the onions until translucent, add the garlic and cook for about 1 more minute.
Add the rice and cook while stirring until the rice becomes translucent, then deglaze with the white wine. Start adding the vegetable broth, while continuously stirring. Whenever the broth has gone, add a little more and so on.
Do this until about half of the broth is cooked into the rice, then add the beetroot shreds and the mushrooms. Continue adding the broth and stirring the rice until all of the broth is gone. Taste the rice for desired creaminess and consistency- add a little more or less broth, if needed.
Once you feel the risotto is finished add butter and parmesan and mix in well with the risotto.
Finally add salt & pepper to taste.