Beetroot Risotto with Goat Cheese

Bake the beetroots in the oven. To do this, sprinkle a tablespoon of sea salt onto a piece of aluminum foil, add a crushed garlic clove and 1-2 sprigs of thyme. Wrap the beetroots in this way and bake in a 160-degree oven for about 1 hour.

Afterwards, peel them while still warm, cut half into wedges, and blend the other half until smooth with the mascarpone.

For the risotto, heat the broth and keep it hot.