Bring a medium size pot of water to the boil. Peel and finely chop the onion and the garlic. Peel and chop the beetroot into 1cm cubes, crumble the goat’s cheese into pieces and finely chop the parsley.
Measure out 800ml of the boiling water and discard the rest. Dissolve your stock cube in the water. Put this back in the pan on the lowest heat to keep warm. Add the beetroot juice.
Set the hob to a medium/low heat. Pour the vinegar and 1 tbsp of water into a small pan. Add the cubed beetroot for 5 minutes to warm it through. Remove the pan from the heat and keep to the side for later.
Heat the olive oil and 2 tsp of the butter in a non-stick pan. Add the chopped onion and garlic, stir thoroughly and gently cook for around 5 minutes. Next, add the rice and stir to coat it in the oil.
When the rice has a little bit of translucency around the edges and the onion has softened up, add the wine if you have some. Bubble the wine away for around 30 seconds. If you don’t have wine just skip straight to step 6.
Add half a cup of the beetroot stock mixture into the rice. Stir it with long, massaging motions using a wooden spoon until the stock has almost disappeared, then add another half cupful. Repeat this process until all the stock is used (around 20 minutes later).
Taste the rice (be careful it’s hot!). The rice should be soft yet with a slight firmness in the centre. If the risotto is not cooked through then add a little more water. Fold in 1 tbsp of the chopped parsley, the final tsp of butter and the grated hard cheese.
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