Beetroot and Goats' Cheese Risotto

A creamy pink risotto stirred with sweet cooked beetroot and finished with crumbled goats' cheese.

SHOPPING LIST

• risotto rice300g
• cooked beetroot250g
• onion1
• garlic2 cloves
• vegetable stock cube1
• goats cheese100g
• butter20g
• olive oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Finely chop the onion and garlic and dice the beetroot.
2. 2Dissolve the stock cube in 1 litre of boiling water.
3. 3Heat the oil in a pan and soften the onion and garlic for 5 minutes.
4. 4Stir in the rice and cook for 1 minute.
5. 5Add the stock a ladle at a time, stirring, for 20 minutes until the rice is tender.
6. 6Stir in the beetroot and butter and season.
7. 7Serve topped with crumbled goats' cheese and black pepper.

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