Beetroot Risotto With Ricotta & Parmesan

• 400 inches beets gr small to medium sized, cooked for 35 -40 minutes or more depending on their size, 2 fat cloves of garlic, peeled & finely diced
• 3 tablespoons EVOO a fruity
• 1 onion large, peeled & finely diced
• 4 1/4 cups chicken stock / I used chicken stock, kept w
• 1 1/2 cups risotto rice / I used Arborio rice
• 6 3/4 tablespoons white wine / I used Wine Chateau Genoels - Elderen, Chard
• 1/2 cup grated Parmesan cheese freshly
• 11/16 cup ricotta fresh sheep's

1. Take a large cooking pot, add 3 tablespoons of the fruity EVOO. Heat up on medium heat.
2. Add the chopped onion & garlic cloves. Fry for about 4 to 5 minutes. Then, add the rice & stir around the pot for about 2 to 3 minutes. Add the cut up cooked & peeled beet chunks. Stir continuly. Add the wine. Stir non stop. When the rice has absorbed the wine, gradually add the chicken or vegetable stock, bit by bit, until every time the rice has absorbed the stock. This will take about 20 to 25 minutes. When the rice is ready, taste if the rice is oke.
3. Now, off the fire, add the ricotta & the Parmesan. Stir well. Taste. It has to taste fab!
4. Serve at once & enjoy this lovely meal with your other loved one, with a good glass of the same wine at the table!

beets, onion, chicken stock i, risotto rice, white wine, parmesan cheese

Taken from www.yummly.com/recipe/Beetroot-Risotto-With-Ricotta-_-Parmesan-1649094 (may not work)