Mhhhh only the bright colours on your plate will make you smile and tease your appetite!

Then the first bite will give you culinary satisfaction when the taste of saffron and beetroot play around with your tongue in full harmony...

Well, that are my feelings when I enjoy this delicious but easy prepared maincourse.

along with yogurt - garlic dip and a crispy sallad this is a bullet proof combination that even carnivores enjoy!

be my guest and cook along!

Supplies

serves 2 persons:

For the saffron risotto

400ml (13.5oz) vegetable stock
1 onion
1 clove of garlic
1tbs butter
160g (0,35lb) risotto rice (arborio)
1/2 package saffron 0,5 g
50ml (1.69oz) white wine
70g (0,15lb) grated parmesancheese
salt and black pepper

The beetroot patties

500 g (1,1lb) beetroot
2 tbs breadcrumbs
1 clove of garlic
1 egg
½ tsp salt and black pepper
2 tbs butter (for frying )

Yoghurt-garlic dip

150g (0,33lb) yogurt or creme fraiche
½ tsp salt and black pepper
1 clove of garlic
parsley

leaf lettuce is a sure companion for this dish

Step 1: Taking Care of the Beetroot

cook the beetroot until soft ( ca. 30 to 45 minutes ) - let cool in the water ( if you're in a hurry, cool it under running water)

peel of the beetroots skin - it should remove easily, you can take a spoon as help. I don't care about the red on my hands but you might want to wear gloves :)

Whisk the egg with salt and pepper

grate the beetroot into the egg

add bread crumbs and grated garlic

Step 2: Making Patties

Form 7 to 8 patties with your hands and set aside

note: I feel quite confident to cook with more than one dish at a time, if you are more the kind, that tends to burn food, fry the patties first, and make the risotto afterwards :) - I want you to succeed!

Step 3: Risotto Time

note: I feel quite confident to cook with more than one dish at a time, if you are more the kind, that tends to burn food, fry the patties first, and make the risotto afterwards :) - I want you to succeed!

bring the veggie stock to a boil in a seperate pot

chop the onion and garlic

heat up 1 tbs butter in a deep pan or wide pot.

fry the onion until soft

add risotto rice and garlic and fry for about 1-2 minutes

add saffron

add the wine, let it evaporate about half

now add about half of the veggie stock, lower the heat until the risotto just boils gently

stir occasionly

when the stock is absorbed, add more (hot) stock in small doses.

stir often

let cook until the rice is creamy and just al dente ( about 20minutes check the information on your rice package)