Red beets, I never really ate them before today. Well, I did when I was a little girl I think, but for some reason I remember not liking them because of the smell. But I was feeling adventures this week so I bought a pack of pre-cooked beets.

I must admit I had no idea how to start with them, so I called my mom with the question on how to deal with them. I didn’t know they where pre-cooked (the packet didn’t say that), but my mom helped me out on this.

Also risotto, something I like but I actually don’t eat it enough for some reason. But it’s actually super easy to make when you don’t do it the way you think you have to do it. Add the broth bit by bit and wait until the rice has soaked up the broth. I’m lazy, I just add all the broth at once and let it soak up. Works just as well.

What do you need? (2 servings) redbeetrisotto1

  • 150 gr. of risotto rice
  • about 500 gr. of red beets
  • 1 litre of vegetable stock (less salt)
  • pepper
  • salt
  • 75 gr. of goats cheese

Cut the beets in 0,5×0,5cm cubes. Heat some butter in a deep frying pan and add the beets, bake them for about 5 minutes until they start to look soft. After that, add the rice and bake for a minute or 2. Add all the broth and turn down the heat and let it simmer until all the broth has been soaked by the rice and the risotto is done. Normally you would add some butter, but I added a little bit of almond milk.



While the beets and risotto are cooking, cut the goats cheese into small cubes.


When the risotto is done, add the cheese and add some pepper and salt. Spoon it around a bit and spoon in a nice bowl = comfort food!!