Beetroot and Goats’ Cheese Risotto

Ingredients

• 250g cooked beetroot (not pickled), finely cubed or grated (depending on preference)
• 1 tablespoon olive oil
• 1 knob of butter
• 1 large onion, finely diced
• 150g Arborio risotto rice
• 150ml dry white wine
• 750ml vegetable stock (choose a lightly flavoured stock so as to avoid over-powering the beetroot, or substitute 50% water)
• 60g Parmesan cheese, grated (or vegetarian substitute)
• 100g goats’ cheese, chopped or crumbled
• 1 handful of chopped parsley

Equipment

• Copper Tri-Ply 24cm Saute Pan
• Copper Base 16cm Saucepan
• Wooden spoon
• Ladle
• Knife
• Chopping board

Cooking Method

1. Warm the vegetable stock in a covered saucepan over a low heat.
2. Heat the olive oil with the butter in the sauté pan over low-medium heat. Tip in the onion and cook gently for 3-5 minutes until translucent.
3. Stir in the rice until well coated with the butter and oil.
4. Pour over the white wine and stir until it has evaporated.
5. Mix in the cooked beetroot.
6. Then add the warmed vegetable stock one ladle at a time, consistently stirring until the rice is cooked to your liking.
7. When the rice is tender remove the pan from the heat and stir in the grated Parmesan.
8. Season to taste. Then serve with a garnishing of goats’ cheese and parsley.