Beetroot Risotto with fried Tofu & Eggplant

I love Risottos. This one i tried out, since beetroots were in the season and really cheap at stores. They give a lovely color for the risotto. Normally my favourite risotto is basic mushroom risotto, but this one simply got one of my top lists! I served it with fried tofu that i just marinade with soy sauce, pepper, garlic and some herbs and fried it in pan. Also served it with pan fried eggplants and some salad. Here is a recipe how to make this delicious risotto:

• 1 pack of risotto rice (Aborio is good one for risottos)
• About 2- 3 small beetroots
• 1 onion
• Pecorino cheese
• White wine
• Vegetable broth
• Water
• Salt & pepper
• Olive oil

First mesure about 1 liter water in a pot and add the vegetable broth into it and some pepper and salt. Taste that it has enough salt. Let it come to boil and keep in small heat. Meanwhile peel the onion and beetroots. Cut them both in small cubes. Add some oil on the convex shape pan and add the beetroots in. Let it heat up about  5-10 minutes that the cubes start to get a little soft. Add onions into the mix. Then add the rice. Pour some more oil and start turning the rice over and over until it gets "translucent gloss". Start adding the vegetable broth little by little, that the rice is covered with the broth. Add some white wine, about 1dl is fine, depends how "winy" you like it to taste. Put a lit on and let it boil. Stir the risotto often and add broth when the rice has sucked in the last added broth. Let the risotto cook in medium heat about 30-40 minutes, depending how good stove you have. Remember to stir it a lot, that the rice don't burn. When rice starts to be soften add some grated Pecorino, salt and pepper and stir again. Serve with the tofu or what ever you like, or just eat it like that. Grate some Pecorino on top before eating. Enjoy!