Risotto with Beet and Smoked Salmon

For the risotto with beet and smoked salmon, first peel and finely dice the onion and garlic. Heat the oil in a saucepan, sauté the onion and garlic, also brown the rice and then pour in the white wine. Add a little vegetable soup and simmer on medium heat. Keep stirring and adding vegetable soup if necessary.

Cut the beet into sticks and marinate them together with vinegar, horseradish, rosemary and a little salt. After 10 minutes, add the beet to the rice. Season to taste with salt, and possibly a little more horseradish or rosemary.

Cut the smoked salmon into strips and sprinkle with a little lemon juice. When the rice is cooked, fold in the smoked salmon and parsley, let it stand for about 1 minute with the lid closed without adding heat and then serve the risotto with beets and smoked salmon.

Preparation Tip:

If you like, you can refine the risotto with beet and smoked salmon with grated orange peel and/or a dash of orange juice.

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