Beetroot and Red Wine Risotto

Add the stock and a litre of water to a pan, and heat until just steaming. Add the beetroot and keep warm. Meanwhile, add 30g of butter to a frying pan and cook the onion, thyme, celery and salt for 8 mins to soften. Stir in the garlic and rice, then mix until coated in the butter. Add the wine and stir until the liquid is absorbed, then add 2 ladles of the hot stock and beetroot at a time, cooking until mostly absorbed.
Repeat this process until the rice is al dente and creamy. Once done - after about 30 mins - stir in the remaining butter, half of the blue cheese and plenty of black pepper. Leave to stand for 5 mins, then serve in shallow bowls. Perfect!

1 hr

4 serving

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