Beetroot risotto with goats cheese and walnuts (vegetarian)

We bet this beetroot risotto, served with crumbled goats cheese and crunchy walnuts, wont just be the choice of vegetarians.

Recipe «Beetroot risotto with goats cheese and walnuts (vegetarian)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 450g can whole baby beetroot, 600ml Massel vegetable liquid 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, roughly chopped, 125g soft goats' cheese, Wild rocket leaves, to serve.

Ingredients:

• 450g can whole baby beetroot 
• 600ml Massel vegetable liquid 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, roughly chopped 
• 125g soft goats' cheese 
• Wild rocket leaves, to serve 

Instructions

1. Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
2. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
3. Add the rice and thyme and stir to coat the rice grains in the butter.
4. Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
5. 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.
6. Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
7. To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.