Roast Beetroot and Goat’s Cheese Risotto

Ingredients

- 2 medium-sized beetroots

- 1 tbsp olive oil

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 cup Arborio rice

- 1/2 cup white wine

- 4 cups vegetable or chicken stock

- 1/2 cup crumbled goat’s cheese

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions

First things first, let’s roast those beetroots. Preheat your oven to 200°C. Peel the beetroots and chop them into small cubes. Toss them in olive oil, season with salt and pepper, and roast in the oven for about 30 minutes, or until tender.

In a separate pan, heat some olive oil and sauté the onion and garlic until soft and translucent. Add the Arborio rice and stir to coat the grains in oil. Pour in the white wine and let it simmer until absorbed.

Now, the fun part begins. Gradually add the stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Repeat this process until the rice is creamy and cooked to perfection.

Once the risotto is almost ready, stir in the roasted beetroot and goat’s cheese, allowing them to melt into the creamy goodness. Season with salt and pepper to taste.

Serve the risotto hot, sprinkled with fresh parsley for a pop of colour and freshness. Pair it with a glass of wine and enjoy the delicious combination of flavours in every bite. Trust me, your taste buds will thank you!