Creamy Beetroot Risotto | Velvety & Aromatic

Roughly dice the beetroot. Finely purée about two-thirds of the beetroot with approx. 100 ml of the warm vegetable stock in a blender or with a hand blender until a velvety purée forms. Set aside the remaining beetroot cubes to add later. Peel and finely chop the onion and garlic. Pick the thyme leaves from the sprigs.

Heat the olive oil and half of the butter (approx. 20 g) in a wide pot over medium heat. Gently sauté the onion and garlic for 2–3 minutes until translucent without letting them brown. Add the risotto rice and sauté for about 2 minutes, stirring constantly, until the grains of rice look glossy and translucent.

Deglaze the rice with the white wine and allow it to reduce completely while stirring until the alcohol has evaporated. Keep the remaining vegetable stock hot and now add it to the rice ladle by ladle, keeping the rice just covered with liquid. Simmer gently over medium heat for about 15 minutes, stirring regularly.