Beetroot Risotto

Instructions

1. Prepare the beetroot
   If using raw beetroot, place the diced beetroot in a saucepan, cover with water, add a pinch of salt and bring to a boil. Simmer for about 15-20 minutes until tender. Drain and set aside. Alternatively, you can use pre-cooked beetroot.
2. Start the risotto base
   In a large, heavy-bottomed pan, heat the olive oil and half the butter over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir well to coat each grain with the oil and butter mixture. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white.
4. Deglaze with wine
   Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice. You'll know it's ready when there's no strong smell of alcohol remaining.
5. Cook the risotto
   Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy but still have a slight bite to it (al dente).
6. Add the beetroot
   When the rice is almost cooked (after about 15 minutes of adding stock), blend half of the cooked beetroot with a small amount of stock until smooth. Add both the pureed and remaining diced beetroot to the risotto and continue cooking for the remaining time, adding stock as needed.
7. Finish the risotto
   Once the rice is perfectly al dente, remove the pan from heat. Add the remaining butter, grated Parmesan cheese, and fresh thyme leaves. Stir vigorously to combine – this creates the creamy texture characteristic of a good risotto. Season with salt and freshly ground black pepper to taste.
8. Serve
   Let the risotto rest for 2 minutes, then serve immediately in warm bowls. Top each portion with crumbled goat cheese (if using) and additional grated Parmesan. Garnish with fresh thyme leaves and a drizzle of good quality olive oil if desired.