Make some beetroot juice in a blender or in my case, I just boiled 50 gr beetroot in 100 ml water. This water will be used for cooking the risotto rice to get beautiful red colour.

In a pan, heat 2 tbsp olive oil/vegetable oil. Add the chopped onion.

Add one cup arborio rice. Stir fry it with onion in medium heat.

Add the white wine(optional). Add the beetroot juice or beetroot water.

Let the risotto cook well. Keep adding one laddle of water/chicken stock while keep stirring it in order to avoid the risotto stick on the bottom of pot.

Keep adding the water/chicken stock until it is creamy and rice is well cooked. It takes minimum 20-30 minutes.

When the risotto is half-way cooked, add the small diced risotto. Add it in to give more colour. Stir it into the rice.

After 20-25minutes, give a try on the rice, make a taste.

Season the risotto with salt / chicken powder (optional).

Lower the heat and put in the butter/margarine and the grated parmesan cheese.

Stir it well until the cheese and butter homogenized with the risotto

Serve it warm with parmesan cheese or feta cheese as garnish.