2 shallots
2 garlic cloves
3 fresh beetroots
1l. vegetable stock (Selfmade or 2 cubes from organic produce. Make sure to put it on the stove first if you make it yourself!)
7 tbs. olive oil 
2 bayleafs 
0,2 l. white whine
250gr. risotto rice
black pepper
salt (if you use stock cubes, remember that they contain salt)
thyme
350gr. pumpkin 
50gr. hazelnuts
100gr. goat cheese
50gr. rocket

Chop the shallots and garlic. Cut the beetroot in cubes. The bigger the beetroot is cut, the more bite they have in the end. 
Dissolve the 2 cubes of stock in 1 liter of boiling water (or if you prefer making the stock yourself, boil the vegetables). Preheat the oven on 200´C.

Heat up olive oil in a large frying pan, add the shallots, garlic and bayleaf. Add the risotto rice and stir until it is finely coated with a layer of olive oil. Put in the beetroot and deglaze with white wine. From this moment on keep stirring the risotto frequently, it will slowly turn pink from the beets. Add the thyme and some black pepper according to your own taste. Depending on whether you use selfmade stock or cubes, only add salt in the end if necessary.

While the risotto is cooking, cut the pumpkin in 1,5cm thick slices, place it in an oven dish, add rosemary, olive oil, salt and pepper. Don't forget to stir the risotto. Put the pumpkin in the preheated oven for about 15min.

Stir the risotto. Roast the hazelnuts gently in a frying pan or place them for 3-4 minutes in the oven. Stir the risotto. Crush the hazelnuts or pound them in a cloth. Stir the risotto. Cut the goat's cheese, and have it ready along with the nuts, rocket and pumpkin from the oven for plating.

Make sure you take the risotto off the heat while it is still al dente. For a more creamy risotto, fold in some goat's cheese already. Then place a portion of the risotto on a plate, add goat's cheese, 2 slices of pumpkin, hazelnuts and rocket.

Variation: If you like your risotto more creamy you can add some 2-3 tbs of mascarpone and/or some parmesan just before taking it from the heat. An easy way to enhance the flavour is by blending rocket with olive oil and sprinkle it over the plate.