You can serve the risotto for example with fish or enjoy it as a single meal.
Bring the vegetable stock to the boil and keep aside.
Peel and finely dice the onions.
Heat the oil in a pot and fry the onions over medium heat until golden brown.
Add the risotto rice and fry briefly with the onions.
Deglaze with white wine and reduce over medium heat while stirring.
Cover the rice again and again with about 150 ml of vegetable stock and let it boil down for about 20 minutes, stirring frequently.
Then add the diced beetroot and cook for the last 5 minutes. Stir in the creamcheese.
Wash the chives and shake dry. Finely chop the chives and add them at the end.
Finely grate the cheese and either add it to the rest or sprinkle on top.
Season with salt and pepper and enjoy.