Beetroot and Goat's Cheese Risotto recipe | HotCooking

Ingredients

• 1¼ litres vegetable stock
• 1 tbsp olive oil
• 1 onion (chopped)
• 3 garlic cloves (chopped)
• 125ml white wine
• 2 sprigs fresh thyme (or ¼ tsp dried)
• 400g risotto rice
• 6 chestnut mushrooms (sliced)
• 150g goat's cheese with rind (sliced into discs)
• 150g beetroot (grated or blitzed in a food processor)
• 1 bag rocket (around 60g)
• 1 tbsp butter
• salt and pepper
• Small handful parsley (chopped, optional)