Roast Beetroot Risotto
Ingredients
- Beetroot: 5, peeled and cut into 1-2cm pieces (Quantity is approximate)
- Arborio rice: 1 cup
- White wine: A decent slosh
- Thyme
- Stock cube: 1
- Water: 700ml, boiling (might need to add more)
- Soft Goats Cheese: up to 75g
Method
- Preheat the oven to 200°C (390°F, gas mark 6).
- Place the peeled beetroot on a baking tray, drizzle with oil and put in the oven for 20 minutes or until soft.
- If the beetroot came with stems and leaves, cut these into small pieces and set aside.
- Dissolve the stock cube in the boiling water and add the wine and thyme.
- Put the arborio rice in a pan over a medium heat and gradually stir in the stock, mixing often and not adding more until the previous lot of water has been absorbed.
- About half-way through making the rice, add the beetroot stalks and leaves to the rice pan.
- When the rice is tender, add the beetroot and mix thoroughly.
- Mix in the goats cheese.