Beetroot: 100g (1 medium, peeled and diced), Arborio rice: 60g (1/3 cup), Onion: 50g (1/2 medium, diced), Garlic: 3g (1 clove, minced), White wine (dry): 30ml (2 tbsp, optional), Vegetable broth (low-sodium): 240ml (1 cup), Parmesan cheese: 15g (1 tbsp, grated), Butter: 5g (1 tsp), Olive oil: 5ml (1 tsp), Fresh thyme: 1g (1/4 tsp, chopped), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. In a small pot, cook 100g diced beetroot in water until tender, about 15-20 minutes. Drain, reserving 60ml (1/4 cup) of the cooking liquid. 2. Puree half of the cooked beetroot with the reserved cooking liquid. Dice the remaining beetroot into small cubes. 3. Heat 5ml olive oil in a pot over medium heat. 4. Add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 60g Arborio rice and stir to coat with oil. Cook for 1-2 minutes. 7. If using, add 30ml white wine and cook until mostly absorbed. 8. Add 60ml (1/4 cup) vegetable broth and stir frequently until mostly absorbed. 9. Continue adding broth, 60ml at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. 10. After about 15 minutes, when the rice is almost tender, stir in the beetroot puree and diced beetroot. 11. Cook for another 3-5 minutes until the rice is creamy and tender. 12. Remove from heat and stir in 15g grated Parmesan cheese, 5g butter, 1g chopped thyme, and a pinch each of salt and pepper.
