When beetroot is in season, I find it such a beautiful ingredient to cook and experiment with, in flavour and colour. Its sweet flavour is so fresh and inviting in a risotto, which works wonders with creamy goats cheese, thyme, and a lovely ice-cold glass of wine. A perfect autumn recipe with its delicate sweet beetroot flavour complimented by that cheesy comforting undertone.

Serves: 4

Cooking Time: 30 minutes

Ingredients:

• 1 Onion
• 25g Butter
• 300g Risotto Rice
• 100ml White Wine
• 3 Fresh Beetroot
• 750ml Vegetable Stock
• Zest of 1 Lemon
• Thyme (2 tsp chopped for the recipe)
• 50g Parmesan
• 65g Goats Cheese
• Salt and Pepper

Instructions:

1. Start by dicing the onion, peeling the beetroot, and cutting into bite-size cubes (this is a messy job, and it will stain your fingers pink momentarily).
2. Make up the stock in a saucepan and leave it on a low heat to simmer.
3. Put a deep saucepan on a medium heat and throw in the butter followed by the onions to soften for 5 minutes.
4. Once the onions have softened, add in the white wine followed by the risotto rice and beetroot.
5. Stir this through and leave until most of the liquid has been absorbed.
6. At this point, add in a couple of ladles of stock. Let this then absorb before adding in more stock, continuing this process of only adding stock when required throughout.
7. Add in the lemon zest, 2 tsp of chopped thyme, and a generous amount of seasoning.
8. When the risotto has been cooking for approximately 15 minutes, add in the grated parmesan, 3/4 of the goats cheese broken into cubes, and a little dash more of white wine.
9. Taste the rice at regular intervals, turning off the heat when it is cooked through but still with a bit of a bite. No one wants a stodgy risotto!
10. Serve between bowls and add the remaining goats cheese on top of the risotto, along with additional parmesan if desired.

Serving Note: Best enjoyed with an ice-cold glass of Verdicchio while listening to Maisie Peters.