Beetroot Risotto with Blueberries

Heat the vegetable soup and keep warm. Peel and finely dice the onion and garlic.

Heat the olive oil in a wide pot, sauté the onion and garlic until translucent, add the risotto rice and butter and continue to sauté for about 3 minutes.

Deglaze with wine and let it boil down completely. Pour in enough soup to just cover the rice and cook for 20-30 minutes, stirring frequently.

Keep adding soup as soon as the rice has almost absorbed the liquid. Season to taste with salt and pepper.

Clean the beets well and peel them generously. Cut one beet into small cubes, cook in boiling salted water for one minute and immediately quench in cold water.

Slice the other beetroot into thin slices, sprinkle with a little salt and sugar, leave to marinate for 5 minutes and season with a little vinegar and oil. Set aside the shaved beetroot salad.

Just before the risotto is ready, mix the blueberries, Parmesan cheese and the beetroot cubes into the rice.

Garnish with the beetroot salad and serve immediately.

Preparation Tip:

If desired, add Parmesan cheese at the table.

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