Red wine and beet risotto

Risotto time!!

This time it's a sweet, earthy beet risotto with red wine. Super tasty, filling and fresh tasting.

Ingredients (4p):

• 3 red beets pre-boiled • 600 ml vegetable stock • 1 red onion • 3 garlic cloves • 250 ml red wine • 100 gram green asparagus • 300 gram risotto rice • brie or any other cheese of your liking • 2 tbsp tomato puree • 2 tbsp fresh oregano leaves •

1. Finely dice the boiled beets, prepare the vegetable stock and finely chop the onion and garlic. Take half of the beers and about ¼ of the stock and puree the beets in there. Safe this liquid for last.

2. Heat up a large pan and add some oil. Saute the onion and garlic. Once they start to get translucent, add the risotto rice and saute some more for about 5 minutes.

3. Add the tomato puree and stir well. Add ⅓ of the red wine and simmer until cooked almost dry. Add some of the stock and do the same. Keep doing this until all the the liquids are cooked down.

4. Finally add the pureed beet mixture together with the chopped beets and the asparagus (I used tips, those cook really fast. The larger asparagus need to cook longer. Keep this is mind when timing when to add them).

5. Add the fresh oregano leaves and stir well for about a minute, until the risotto is perfectly cooked. The rice should be al dente and the liquid should be creamy and no longer runny.

6. Garnish with greens and a good block of cheese. Go for Brie, Camembert of Gorgonzola. You could also leave it vegan of course, that's up to you. You might wanna add some toasted pine nuts or almonds instead if you do.

Enjoy!