BEETROOT RISOTTO
INGREDIENTS:
2 Tbls olive oil, plus extra to serve
1 onion, finely chopped
300g cooked beetroot, grated
1 Tbls crushed garlic
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan cheese, grated
1⁄2 lemon, zested and juiced
40g goats cheese
small handful of dill, to serve
METHOD:
- Heat the oil in a large saucepan over a low-medium heat and sauté the onion for 1-2 mins.
- Add the garlic and cook for another minute. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente.
- Stir through the beetroot, grated cheese and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Adjust seasoning.
- Toss the goat cheese with the lemon zest and dill, and spoon over the risotto.
- Finish with a drizzle of olive oil.
