Goat Cheese & Beetroot Risotto

• Beetroot(300 g)
• Onion(1)
• Garlic(2 cloves)
• Arborio Rice(320 g)
• Olive oil(1½ tbsp)
• Butter(30 g)
• White Wine(120 ml)
• Vegetable Broth(1 L)
• Goat Cheese(120 g)
• Parmesan(40 g)
• Lemon(1)
• Flat Leaf Parsley(10 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Peel and finely grate {Beetroot}. Finely dice {Onion}, mince {Garlic}, grate {Parmesan}, crumble {Goat Cheese}, chop {Fresh parsley}, and finely zest half of {Lemon}.

   ~10 min

2. 2

   Warm {Vegetable Stock} in a saucepan and keep it at a gentle simmer beside the stove.

   ~5 min

3. 3

   In a wide pan, heat {Olive oil} with {Butter} over medium heat. Add {Onion} and cook until softened. Stir in {Garlic} and grated {Beetroot} and cook until the beetroot looks glossy and slightly softened.

   ~8 min

4. 4

   Add {Arborio Rice} and stir for 1 minute to coat. Pour in {White Wine} and cook until mostly absorbed.

   ~3 min

5. 5

   Add the warm stock a ladle at a time, stirring regularly and letting each addition absorb before adding more, until the rice is tender with a slight bite and the risotto is loose and creamy. Season with {Salt} and {Black pepper}.

   ~18 min

6. 6

   Take the pan off the heat. Fold in {Goat Cheese}, {Parmesan}, the lemon zest, and a squeeze from {Lemon}. Rest for 1 minute, then spoon into bowls and scatter over {Fresh parsley}.

   ~6 min