Beetroot has an awesome color. Buy 1 kilo. Boil them in salted water with a few bay leaves. Once al dente, drain and cool down. For a risotto for 2p, take 600 grams. Keep the others for a salad.
Chop and fry 4 garlic cloves, 1 red onion and 1 table spoon of dried basil in a drizzle of olive oil. Bake and stir.
Add 120 grams of good quality risotto rice ( carnaroli ). Once glazy, add 100 ml of red wine and the chopped beetroot. Bake and stir. Add 500 ml of vegetal stock. Stir regularly.
Mix 100 of cream with 100 grams of fresh cheese ( stracchino or robiola). Add pepper and salt.
Once risotto is ready, spread the creamy mixture.
Serve the warm red risotto with some green salad and the creamy mixture. 😋
Doc V's Healthy Kitchen 