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beetroot risotto with goats cheese walnuts

Desciption

a beetroot fanatic? try this colourful risotto out :) source: delicious magazine - april 2003

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Steps

  1. Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre
  2. Melt the butter in a large saucepan over medium heat
  3. Add the onion and garlic and cook until just softened
  4. Add the rice and thyme and stir to coat the rice grains in the butter
  5. Add the red wine to the rice and continue cooking until most of the liquid has been absorbed
  6. Add the stock mixture
  7. A ladleful at a time
  8. Stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful
  9. Continue for about 20 minutes until the rice is cooked but slightly al dente
  10. Dice the beetroot into small cubes
  11. And then add to the risotto
  12. Along with two-thirds of the chopped walnuts
  13. "to serve
  14. Crumble the goats cheese over the beetroot risotto
  15. Sprinkle with the remaining walnuts and then garnish with some wild rocket"

Step 9

Total Time in Minute 50

Ingredients Count 11

cooking beetroot risotto with goats  cheese   walnuts

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Ingredients

Baby beets

Vegetable stock

Unsalted butter

Onion

Garlic cloves

Arborio rice

Fresh thyme leaves

Red wine

Walnuts

Soft fresh goat cheese

Rocket

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