Preparation time: 20
Cooking time: 45
however many beetroot turn up in your veg box - or 6 medium beetroot!
4 cloves garlic
3 sticks celery
sufficient arborio rice
1/2 glass dry white wine
1 pint good chicken stock
handful chopped thyme
couple of good handfuls of a hard mature goat's cheese, grated (Brinkburn's a good Northumbrian one)
some grated parmesan
wash and quarter the beetroot, rub with olive oil, salt, pepper and chopped thyme, then roast in a hot oven for c. 45 minutes
meanwhile.......warm the chicken stock and keep handy on the stove.
Finely chop the onion, garlic, carrot and garlic, fry until soft, then chuck in a small glass of white wine (or half a beccy sized one), reduce, then add the risotto rice - stir until the rice starts taking up the juices, then start adding the stock a ladle at a time, stirring contantly until each ladle is absorbed. Keep going until the rice is cooked. Add the roasted beetrot and stir through til it goes lovely and pink; add the goats cheese a bit at a time, stirring through, then a bit of parmesan and more pepper to finish.