It might sound a bit lame, but I think food is about sharing. Sharing meals but also sharing ideas and recipes. My best friend Myrthe once made this beautiful and easy risotto for me, and I’ve impressed many others with it since that day.
On the contrary to what many seem to think, risotto is a very easy dish to make. It just takes some patience. But that will pay off, I promise.
Ingredients: (4 portions)
250 g risotto rice
1 liter vegetable stock (I use stock cubes in this recipe)
1 garlic glove, peeled and finely chopped
1 onion, peeled and finely chopped
half a glass of white wine
500 g beetroot (about 6 small ones or 5 big ones, cooked, peeled and chopped)
150 g soft goats’ cheese (crumbled)
2 teaspoons chopped fresh thyme leaves
75 g walnuts, roughly chopped
1. Cook the beetroots in boiling water for about 30 minutes, untill the skin comes off when rubbing them. Leave the beets to cool, then rub the skin off and chop them in small bits. (I often cheat and buy already cooked beetroots for this recipe. Just chop them and they are ready for use. )
2. Heat the stock. Set it aside in a jar.
3. Put some olive oil in a pan, add the onion and garlic and cook very slowly till it has softened. Then add the rice and thyme and turn up the heat.
4. Stir the rice for about a minute till it looks a little translucent. Add the wine and keep stirring.
5. Once the wine has cooked into the rice, add some stock. Lower the heat and let it simmer, while stirring regulary. Once the stock is absorped add some new. Keep doing this for about 15 tot 20 minutes untill all the rice is soft but with a slight bite.
6. Add the beetroot to the risotto and halve of the crumbled goats’ cheese. Stir well.
7. Leave it, off the heat, for 5 minutes.
8. Serve the risotto with the rest of the goats’ cheese and the walnuts on top.
Enjoy your delicious meal!