(2 servings)
Preheat the oven to 360°F with top and bottom heat.
Wrap the beetroot in aluminum foil and bake for about 1 hour. To know if it’s cooked, prick with a fork to check if it’s soft. Allow to cool.
Thinly dice the beetroot and onion.
Bring the vegetable broth to a boil in a pot. Remove from the heat and set aside.
Fry the onion in a pan with olive oil until translucent. Add the rice and fry for 2 to 3 minutes, stirring it constantly, until almost everything is white.
Add white wine and stir until it evaporates.
Add vegetable broth little by little, taking care that it always covers the rice, it should never be dry. Repeat the process until using all the vegetable broth. This process takes about 20 minutes.
When the rice is soft, add the beetroot and stir constantly so that all the rice is impregnated with color.
Incorporate the cream, butter, dried strawberries and blueberries and parmesan cheese. Stir and remove from the heat.
Serve in a plate and put serrano ham strips or slices on top to taste.
