Beetroot Risotto with Crisp Sage & Goats Cheese

Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with our homegrown beetroot and delicious cheeses from our deli

Difficulty:

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 4

Vegetarian Great Value Fresh From Our Fields

Ingredients

2 medium Darts Farm beetroot, peeled and coarsely grated

1.1 litres vegetable stock

25g unsated butter

2 tbsp Honest Toil olive oil

1 small red onion, finely chopped

150ml red wine

275g Arborio risotto rice

30g paramasan from the deli

1 handful sage leaves

200g goats cheese, from the deli

Put the stock in a medium sauce pan and bring to the boil and leave to simmer
Melt the butter and 1 tablespoon of olive in a deep-frying pan, add the onion and cook over a low heat for 10 minutes, stirring often
Increase the heat and add the rice, stir to coat the rice
Pour the wine into the pan and leave to evaporate
Stir in the grated beets and 1 ladleful of the simmering stock
Simmer and stir until the stock has disappeared before adding the second ladleful
Repeat this process for about 18 minutes, until the rice is tender. The mixture should be loose and flowing in texture
Remove from the heat and stir in the parmesan, season to taste
Meanwhile, in a frying pan, over a medium heat gently fry the sage leaves in the remaining olive oil for a minute or two until fizzing, then drain on a paper towel
To finish, dollop the goats cheese and scatter the sage leaves and serve!