Ingredients: 1 onion, 200 grams risotto, 1 liter vegetable stock, 1 jar beetroot, 100 grams cream cheese, 50 grams grated cheese,
Number of persons: 4
Bake 1 chopped onion until soft. Add 200 grams risotto and cook just until the risotto has a shine. Gradually add about 1 liter vegetable stock. Meanwhile, cook in another pan 1 jar sliced beetroot. When the beetroot is almost ready melt 100 grams cream cheese in it. When the risotto is almost ready add the beetroot with the cream cheese and 50 grams grated cheese. Stir well so that the risotto turns pink (and warm it well). Enjoy!