Creamy Beetroot Risotto Recipe

In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.

In another large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until translucent.

Add the grated beetroots to the saucepan and cook for about 5 minutes, until they begin to soften.

Add the Arborio rice to the saucepan and stir to coat it with the butter and beetroot mixture.

Pour in the white wine and cook, stirring constantly, until the liquid is absorbed by the rice.

Begin adding the simmering vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, until the rice is cooked al dente and creamy.

Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Remove from heat and let the risotto rest for a few minutes.

Serve the creamy beetroot risotto hot, garnished with fresh parsley.