From the Heart Beetroot & Goat's Cheese Risotto

Food is the way to anyone's heart. This Beetroot and Goat’s Cheese Risotto combines seasonal ingredients for a decadent meal for 1 or 2 on Valentine’s day.

Prep time: 40 mins

Difficulty: Hard

Serves: 4

Ingredients

500 grams of Cooked beetroot

300 grams Arborio rice

2 cloves of Garlic

100ml of White Wine

1sp of Dried oregano

1tsp of Dried basil

Small bunch of chopped parsley

1 Red onion

1 tbsp of Olive Oil

1 tbsp of Butter

1 Litre of Vegetable Stock

Juice of 1 lemon

Salt and Pepper to taste

Goat’s cheese to sprinkle

Method

1. Heat the oil and butter in a shallow pan on a medium heat, then add the garlic and onions. Cook until translucent.
2. While this is cooking, add half the cooked beetroot (250 grams) into a blender with the stock, and dried herbs.
3. Now add the risotto rice to the pan and cook for a few minutes.
4. Then, add the white wine until reduced.
5. A ladleful at a time, add the beetroot and stock mixture to the pan, allowing for it to reduce and thicken. Don’t forget to keep stirring.
6. Remember to check the rice and texture throughout. It should be creamy in texture, and the rice should be al dente.
7. Once it’s to this stage, add the remaining chopped beetroot and chopped fresh herbs and stir through.
8. Take off the heat, and stir through lemon juice.
9. Crumble through goat's cheese to serve.