Recipe: Rachel Kelly's Purple Risotto With Goats Cheese & Beetroot
A colourful risotto recipe from Rachel Kelly's mood-boosting cookbook The Happy Kitchen, made with goats cheese and beetroot.
Ingredients
- 300g cooked beetroot (raw or pre-cooked)
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3-4 garlic cloves, finely chopped
- 200g risotto (or brown) rice
- 600ml vegetable stock
- 60g soft goat’s cheese
- 100g walnuts, chopped
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