Beetroot Risotto (adapted from this one)
serves 4
3 large beetroot, roasted then diced (or use tinned but it wont taste as good!)
1 onion, quartered
2 cloves garlic
40g olive oil
250g arborio rice
1 tbsp chopped fresh thyme
100ml red wine
600ml vegetable stock
400ml beetroot juice (or extra stock)
100g walnuts, roasted
125g goat's cheese
rocket leaves
balsamic glaze
Put onion and garlic in Thermomix and chop on speed 6 for 5 seconds. Add oil and cook for 2 minutes at 100 degrees on speed 2. Add rice and thyme and cook for 2 minutes at 100 degrees on reverse + speed 2. Add wine and cook for 1 minute at 100 degrees on reverse + speed 2. Add stock and juice and cook for 15 minutes at 100 degrees on reverse + speed 2 or until most of the liquid has absorbed. Add beetroot and some ground pepper and leave to sit for 5 minutes.
Serve into dishes and sprinkle with walnuts and goat's cheese. Serve with dressed rocket.
Sarah xx
