- 3-4 baby beetroot
- 600ml 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
Boil the beetroot and when soft put it in a mixer with some of its water.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
Add the rice and thyme and stir to coat the rice grains in the butter.
Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
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.
Add the beetroot shake into risotto, parmesan and some more butter.
To serve, crumble the goats’ cheese over the beetroot risotto, sprinkle with the walnuts and then garnish with some wild rocket.
Mogogo’s tip: Deliver this amazing dish with the help of our ROLL’N Service Cart ; ) Bon Apetit!