Beetroot arancini balls | Recipes | Poppy Cooks

Ingredients

• 1 bag of beetroot, quartered
• 1/2 an onion, sliced
• 1 vegetable stock cube
• 30g salted butter
• 1/2 tsp balsamic vinegar
• 1 bag of beetroot, finely diced
• 1 banana shallot, finely diced
• 2 cloves of garlic, minced
• 2 sprigs of thyme, leaves picked
• 75ml red wine
• 200g arborio rice
• 500ml hot vegetable stock
• 200g beetroot purée
• 40g Parmesan
• Salt and pepper to season
• 1 log of goats cheese, cut into 15 pieces
• 3 tbsp flour, seasoned
• 2 whole eggs, beaten with 2 tbsps milk
• 150g panko breadcrumbs
• 500ml (or more) vegetable oil for deep frying
• A pinch of chopped chives to garnish with