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How to make Beetroot risotto with goats' cheese and walnuts (vegetarian)

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

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

Method

Step 1 Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
Step 2 Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
Step 3 Add the rice and thyme and stir to coat the rice grains in the butter.
Step 4 Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
Step 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.
Step 6 Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
Step 7 To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.