Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
  • Add the rice and thyme and stir to coat the rice grains in the butter.
  • Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
  • 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.
  • Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
  • To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.