Beetroot Risotto

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50g butter

2 leeks (finely chopped)

Sea salt, pepper & olive oil

500g cooked beetroot (chopped)

1tbsp balsamic vinegar

2 garlic cloves (crushed)

320g arborio risotto rice

150ml white wine

800ml vegetable stock (hot)

1 courgette (grated)

1 lemon (zested & juiced)

A handful of parmesan (grated)

A handful of mint or parsley (finely chopped)

100g goat’s cheese or feta (sprinkled)

120g rocket

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Heat the butter in a large heavy-based pan, add the leeks season with sea salt and pepper and cook gently for 5 minutes until soft and glossy. Meanwhile, heat a little olive oil in a small pan and warm through the chopped beetroot, on a gentle heat, until soft, mix through the balsamic vinegar and mash the beetroot to a pulp consistency and set aside.

Add the garlic to the leeks and cook for a further minute, then stir in the rice. Cook for a minute, stirring until the rice is coated in the butter and slightly translucent, (add more butter if needed!) then pour over the wine and allow it to sizzle and reduce for a minute.

Gradually add the hot stock, stir well and allow the stock to be absorbed by the rice before adding more. Once you’ve added half the stock, mix in the softened beetroot, grated courgette and lemon zest then continue to add the rest of the stock until the risotto rice is softened (but al dente).

Take off the heat and stir through the parmesan, 1tbsp lemon juice and herbs. Serve in warm bowls with rocket, top with goat’s cheese or feta and a grinding of black pepper.

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