INGREDIENTS

1. 400 gr. peeled cooked beetroot
3. 1 cup of risotto rice
5. 1/2 big leek chopped in small
7. 2 glasses red wine
9. 2 glasses vegetable stock or 2 tsp. dry stock + 2 glasses of water
11. 1 tbsp. pesto
13. black pepper
15. some olive oil and a small knob of butter
17. one handful grated Parmesan or other hard cheese

PREPARATION

In a heated pan with oil, sweat the leek until translucent. Add the rice, stir well. Pour the wine and the stock, dial down the heat, cover with a lid and let it cook slowly for 10 minutes.


In the mean time grate the beets or pulse them in a food processor.Stir them in the risotto add the pepper and the pesto. Cook it for another 10 minutes while stirring occasionally.


When ready, it should be creamy and silky, add the Parmesan.


Give beets a chance not only on risotto, try salads, put them in roast instead of potatoes, beets are full of vitamins, low cal and cholesterol free.