Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

• 600 milliliters Vegetable Stock
• 2 Roasted Medium-sized Beetroots (I Used One Yellow And One Red)
• 1 Medium Sized Yellow Onion
• 2 cloves Garlic
• 2 Tablespoons Olive Oil
• 180 grams Arborio Rice
• 80 grams Soft Goat Cheese
• 3 Tablespoons Chopped Wild Garlic
• 3 Tablespoons Chopped Parsley
• 5 Tablespoons Ground Walnuts
• 50 grams Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
• Salt And Black Pepper

1. Set a pot with the vegetable broth on medium-low heat.
2. Peel beetroot and add scraps to the broth to give it more color.
3. Finely chop onion and mince garlic.
4. Heat olive oil in a large skillet over medium heat.
5. Saute onion and garlic for about 2 minutes or until translucent.
6. Add rice, increase heat to medium-high, and cook for 2 more minutes until grains are coated with oil and translucent.
7. Add first ladle of warm vegetable broth.
8. Let liquid evaporate before you add the next one.
9. Cook for around 1520 minutes until soft but not mushy, adding one ladle of stock at a time.
10. Dice the beetroot and crumble goat cheese.
11. Add them to rice together with chopped wild garlic and parsley, ground walnuts and grated Parmesan.
12. Season with salt and back pepper to taste.
13. Enjoy!

beetroots, onion, garlic, olive oil, rice, goat cheese, garlic, parsley, ground walnuts, parmesan, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/beetroot-risotto-with-goat-cheese-wild-garlic-and-walnuts/ (may not work)