Zubereitung

1. 1

   Finely grate the beetroot. Dice the onion. Heat the vegetable stock and keep it warm.

2. 2

   Heat the olive oil in a wide pan and soften the onion until translucent. Add the risotto rice and toast briefly until it glistens.

3. 3

   Pour in the white wine and let it cook down while stirring. Stir in the grated beetroot.

4. 4

   Add the hot stock a ladle at a time, stirring often, and simmer until the rice is creamy but still has a little bite.

5. 5

   Stir in the parmesan and season the risotto with salt. Spoon onto plates, top with goat cheese and finish with freshly grated horseradish.