~: Beetrisotto with horseradish :

This is really good and quick. Adapted from a swedish cookbook, "Vegetariskt på 30 minuter". I like the book despite all the recepies with cheese, egg and other dairy products.
The Risotto came out really creamy and smooth. You can put the leftovers in the freezer and cover it with freshly grated horseradish (the moore the better!!!)












a little olive oil
1 big red onion
3 cloves of garlic, crushed
4,5 dl risotto rice (avorio)
1,3 l hot veg bullion
425 g cooked beets, diced
4 Tbsp dill
1-2 Tbsp fresh grated horseradish
50 g almonds
salt & pepper

Heat oil, add onion and garlic fry about 3 min. Add the rice and fry a little more.

Add two scoops of the bullion, cook while stirring until it absorbes. Add some more bullion, stirring constantly. Continue this until you run out of bullion, this will take about 20 minutes or so. The rice should be soft but still a bit cheewy...

Add beets, dill, horseradish and almonds. Add salt and pepper and tast. Heat it for a minute, serve with fresh salad and maybe some more horseradish :D