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STEEMIT CULINARY CHALLENGE #41: Beetroot Risotto

Hey foodies!

It was really tricky for me to come up with an idea for this week's steemit culinary challenge. All in one colour?! How should I manage that?

But then I realised that it's worth a try to colour all the ingredients with a specific plant that is very well known for its staining properties: beetroot. So, why not using it to make a purple coloured dish, right? That's why I came up with the idea to make Beetroot Risotto. It's so delicious and pretty at the same time.

Thank you @woman-onthe-wing for hosting this great challenge. At the end of my work week, I'm looking forward to your post announcing the next theme. Then, I use Friday and the weekend to create something special. It's really pushing me to discover new things when it comes to cooking or baking. I love that!

Thank you @progessivechef for the amazing theme for this week!

Beetroot Risotto

Ingredients

(for 2 servings)

250 g risotto rice (I used arborio)
1 tbsp oil (I used canola oil)
1 beetroot, cooked
1 onion
2 gloves of garlic
1 tbsp balsamic vinegar
500 ml vegetable broth
more water if necessary
30 g parmesan
1 tsp thyme, dried
pepper

Directions

Chop the onion and the garlic.

Cut the beetroot into small cubes.

Heat up the oil in a medium pot and sauté onion and garlic.

Add the rice and let it sauté for a minute.

Deglaze with balsamic vinegar.

Add 1/3 of the vegetable broth.

Add the beetroot cubes.

Stir occasionally and add the rest of the vegetable broth a little bit at a time when the rice gets dry.

At the end, you should be left with a creamy risotto. The rice should be al dente at this point. If the risotto is not done already, add a little bit of water and cook for longer.