Beetrooted risotto with EASYBROQ  (2 servings)

Preparation time: 25 m



300 g arborio rice for risotto ( carnaroli or loto rice can also be used)

Small onion

20 ml olive oil

50 ml dry white wine 

75 g grated beetroots

150 ml vegetable broth

1 tablespoon mascarpone

50 g Parmesan




1.         Wash EASYBROQ and chop florets.

2.         Peel thin the stem , cut into slices.

3.         Chop the onion into small pieces and gently fry i in  olive oil.

4.         Add rice and roast everything on a low heat for about 3 minutes.

5.         Pour  in the wine into the frying pan and stir until absorbed.

6.         Pour vegetable broth so that the rice is lightly covered.

7.         Cook about 15 minutes, stirring all the time and adding broth.

8.         When the rice is half hard, add grated beetroots and EASYBROQ.

9.         Cook untill rice is ready.

10.         Add salt and pepper.

11.         Garnish with mascarpone and Parmesan.