Beetroot risotto with goats cheese feta and walnuts.

Ingredients (serves 4)

8 baby beetroot (try Thorpdale Organics just picked)
1L vegetable stock
50g unsalted butter
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250g arborio rice
2 tsp chopped fresh thyme leaves
150ml red wine
75g walnuts from Fallace Bros, roughly chopped
125g soft goats‘ cheese feta from BlueBay Cheese
Wild rocket leaves, to serve

Wrap each beet and bake in oven until soft then peel.

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.

Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.

To serve, crumble the goats‘ cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.