Beetroot risotto
Ingredients
- 50g butter
- 1 onion finely chopped
- 250g risotto rice
- 150ml white wine
- 1 litre vegetable stock hot
- 300g pack ready-cooked beetroot
- 1 lemon zested and juiced
- a small bunch flat-leaf parsley roughly chopped
- 125g soft goat’s cheese
- a handful walnuts toasted and chopped
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