Beetroot risotto with parmesan and walnuts

Finely dice the onions and sauté in olive oil.
Add the dry rice and cook until translucent.
Deglaze with wine, and wait until liquid is
nearly absorbed, stirring constantly. Then add
the first ladle of warm vegetable broth. Let the
liquid evaporate before adding the next one.
Finely chop the pre-cooked beetroot and add
to the rice after 15 minutes. When the rice is al
dente, reduce the heat. Stir the cold butter
and then the grated parmesan into the risotto.
Sprinkle each serving with 1 tablespoon of
chopped walnuts.

Tip: Also tastes good with horseradish. Serve
the beetroot risotto with a tablespoon of
horseradish sauce on top instead of walnuts. 