BEETROOT RISOTTO WITH GOATS' CHEESE AND WALNUTS (VEGETARIAN)

We bet this beetroot risotto, served with crumbled goat's cheese and crunchy walnuts, won't just be the choice of vegetarians.

INGREDIENTS

• 450g can whole baby beetroot
• 600ml vegetable stock
• 50g unsalted butter
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 2 teaspoons chopped fresh thyme leaves
• 150ml red wine
• 75g walnuts, roughly chopped
• 125g soft goats' cheese
• Wild rocket leaves, to serve

• METHOD

  • 1
    Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
  • 2
    Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
  • 3
    Add the rice and thyme and stir to coat the rice grains in the butter.
  • 4
    Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
  • 5
    Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
  • 6
    Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
  • 7
    To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.