Beetroot and goats' cheese risotto recipe | Sainsbury's Magazine

Ingredients

• 2 tbsp olive oil
• 1 x 500g raw beetroot, trimmed, peeled and cut into 1cm cubes
• 1.75 litres vegetable stock
• 1 onion, finely chopped
• 300g arborio or other risotto rice
• 60g Parmesan or vegetarian hard cheese, fine
• 50g unsalted butter, cubed
• 125g soft goats' cheese (we used Abergavenny)
• 1 x 28g pack mint, leaves only, roughly chopped
• finely grated zest of 1 large orange
• 1 small garlic clove, crushed