Creamy beetroot risotto

  1. In a large pan, warm 2 tablespoons of olive oil.
  2. Add the finely chopped onion to the pan and bake it in the medium heat to brown.
  3. Rinse the garlic cloves add to the pan and leave for about 1 minute to fry.
  4. Add the rice into the pan and stew for 3-4 minutes.
  5. Pour approximately 800ml of broth into the rice and cook until the rice is fluffy. Add sterilized beetroote and stir.
  6. You can add salt and pepper according to your taste. Add butter, cream cheese and sprinkle the risotto with chopped dill.

Leave a Reply

Your email address will not be published. Required fields are marked *