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Wash and dry the beetroot and rub them with Damhert olive oil, sprinkle them with salt and place them in a baking dish.
Place the beets in the oven on 175°C for about 40 minutes.
Let the beet cool, peel them and dice them into cubes.
Add ½ liter of water to a saucepan and put in 2 Damhert vegetable stock cubes. Bring to a boil.
In the meantime, chop up the celery, garlic, shallots and red chilli peper.
Put some olive oil into a high pan.
Add the celery, garlic, shallots and red chilli peper and sauté until they develop colour.
Then add the risotto rice and sauté until translucent. Add the white wine and let dissolve completely.
Lower the heat of the vegetable stock. Add the vegetable stock once the wine has completely dissolved.
Let the stock dissolve completely, then add more olive oil.
Repeat that process for about 18 minutes or until the risotto is almost done. Keep stirring regularly.
In the last 3 minutes, add the beetroot and let them cook through.
Add the lemon juice and olive oil.
Flavour with salt and pepper.
Add the butter and the last of the vegetable stock.
Cover the pan. Let the risotto rest for 5 minutes and give it one last stir.
Serve and top with olive oil, parmesan cheese, a few spinach leaves and some soy sprouts.