Beetroot risotto with goat’s cheese and fresh thyme

Ingredients: serves 4

600ml vegetable or chicken stock

45g butter

1 red onion chopped

2 garlic clove crushed

250g Arborio rice

150ml red wine

2 boiled beetroots, peeled and chopped

2 tsp fresh thyme leaves

1/2 tbsp olive oil

1tbsp mascarpone

2tbsp grated parmesan

4 thick slices of goat’s cheese

Seasoning

In a small saucepan, bring the vegetable or chicken stock to a simmer.

In a separate, heavy-based saucepan heat the butter until melted. Add in the red onion and garlic and fry over medium heat, stirring, until the onion is softened, around 2 minutes. Add the rice and cook stirring for one minute. Add in about a third of the simmering stock. Season with salt and freshly ground pepper and mix in the beetroot and the fresh thyme. Cook, stirring constantly over medium heat until the stock has been absorbed. Add in the rest of the stock a ladleful at a time and stir until all the stock has been absorbed and the rice is just cooked. Stir the mascarpone and Parmesan into the risotto.

Divide the creamy risotto between 4 bowls and top each one with a slice of goat’s cheese. Drizzle with a little olive oil and serve immediately.