Beetroot Risotto with Goatcheese

Fresh beetroots are a typical winter veggie. They keep well when stored in the cold. It is a mess to peel them, but they are very healthy.

Risotto is one of my favourite kind of dishes and there are so many ways to make them tasty. This risotto has a spectacular colour. Goat cheese with honey and rosemary is a wonderful company to it.
Keeping the dish meat free.

recipe for 2:
1 large beetroot
2 shallots
2 cloves of garlic
150 g Carneroli risotto rice
600 ml chicken stock
100 ml white wine
4 tbsp Appenzeller cheese
1 tbsp olive oil
3 tbsp butter
1 tbsp honey
3 tbsp pumpkin seeds toasted
1 twig of rosemary
100  g Goat cheese cream cheese
salt and pepper

Peel the beetroot - ware gloves!.
Cut off 4 slices 1 cm thick. Cube the rest into 2 cm.
Chop onions and garlic.
I 1 tbsp of butter start them and add the cubes of the beetroot. Get them a good head start and season with salt and pepper.  Cooking them for 5 min is a good idea, they wont get too soft in the cooking process later. Add the rice and coat it well.

Pour in the wine and let it cook down, add a ladle of stock then an other after it cooked down.
Grate the cheese and toast the pumpkin seeds dry in a pan.
In the same pan with some oil fry the slices of beetroot. Season them and short before they are done, glaze them with a little honey.
Mix the goatchesse with chopped rosemary and form into balls and drizzle with honey.
When the risotto is done, add butter and cheese and serve with a cheese ball each and sprinkle over the pumpkin seeds.