Pink risotto

A very tasty, creamy and lovely bright colored risotto.

small onion
2 garlic cloves
butter and olive oil
round rice 300g
100ml white wine
1 cup beef stock
300g beetroot (roasted with olive oil and seasoned, in the oven at 160C until soft)
3 tb.s. cream
parmesan
dill or parsley to serve

First fry onion and garlic on butter and olive oil, add rice, cook for a minute, add wine. After wine has evaporated, add stock, cover and simmer for 15 minutes, until rice is done (adding water, when needed). Blend beetroot with cream and stir into rice, sprinkle with parmesan and serve!