Hey foodies!

It was really tricky for me to come up with an idea for this week's steemit culinary challenge. All in one colour?! How should I manage that?

But then I realised that it's worth a try to colour all the ingredients with a specific plant that is very well known for its staining properties: beetroot. So, why not using it to make a purple coloured dish, right? That's why I came up with the idea to make Beetroot Risotto. It's so delicious and pretty at the same time.

Thank you @woman-onthe-wing for hosting this great challenge. At the end of my work week, I'm looking forward to your post announcing the next theme. Then, I use Friday and the weekend to create something special. It's really pushing me to discover new things when it comes to cooking or baking. I love that!

Thank you @progessivechef for the amazing theme for this week!

Beetroot Risotto

Ingredients

(for 2 servings)

• 250 g risotto rice (I used arborio)
• 1 tbsp oil (I used canola oil)
• 1 beetroot, cooked
• 1 onion
• 2 gloves of garlic
• 1 tbsp balsamic vinegar
• 500 ml vegetable broth
• more water if necessary
• 30 g parmesan
• 1 tsp thyme, dried
• pepper

Directions

Chop the onion and the garlic.

Cut the beetroot into small cubes.

Heat up the oil in a medium pot and sauté onion and garlic.

Add the rice and let it sauté for a minute.

Deglaze with balsamic vinegar.

Add 1/3 of the vegetable broth.

Add the beetroot cubes.

Stir occasionally and add the rest of the vegetable broth a little bit at a time when the rice gets dry.

At the end, you should be left with a creamy risotto. The rice should be al dente at this point. If the risotto is not done already, add a little bit of water and cook for longer.

Finely grate the parmesan.

Remove the thyme from its springs.

Add parmesan, thyme and pepper to the risotto.

Stir it all together.

Serve!

And Enjoy!

I hope you enjoyed this post!

If so, please don't forget to resteem, upvote and follow me! 😊