Preparation

• Cook the beets in their skin for about 30 minutes. Then let them cool off and peel them.
  Cut them into rough pieces and put them in a food processor (what a horrible word this is actually now that I consciously write it down … but that as a side note). Pour in the vegetable stock and mix until smooth.
• Cut the red onions into pieces. Heat a pan with a thick bottom and pour in the olive oil. Fry the onions for a while. Add the rice to the pan and stir it well in the oil. When the rice no longer ‘talks’ to you, you can add the red wine. Stir well and let the rice absorb all the moisture. Then add the beetroot sauce. Stir well. Since this is a bit thick, the rice will have a hard time absorbing the moisture. Keep stirring well, keep an eye on it. If you think the risotto needs a little more moisture, you can add some vegetable stock. Little by little, not too much at the same time. Keep the lid on the pan so that the moisture remains in the pan to the maximum. Keep the heat low.
• Add salt and pepper. When you think the rice is almost done, turn off the heat and let the risotto cook for another 10 minutes. In the meantime, finely chop the dill and add it. Stir well and serve.