Cook4me+ Beetroot Risotto

• 10 g of butter
• 100 g of onion, finely diced
• 200 g of risotto rice
• 300 g of fresh beetroot, peeled and diced (1cm)
• 600 ml of vegetable stock
• 1 tbsp of dried thyme
• 2 tsp of white wine vinegar
• 2 tbsp of sour cream
• 1 tbsp of fresh chives, finely chopped

Prepare the ingredients.

Add the butter.

Lightly brown the onion.

Add remaining ingredients, except sour cream and chives.

Cooking time: 9 min.

Top with sour cream and chives. Serve and enjoy!