Beetroot risotto with goat's cheese and chives

Ingredients

For 1 serving

• Carnaroli rice80 g
• Beets1
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Soft goat cheese40 g
• Chives4 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Use a ready-cooked beetroot: peel it if needed (wear gloves, it stains), blend half of it with a ladle of stock until smooth and cut the rest into cubes of about 1 cm.
2. Finely chop the shallot and the chives.
3. Heat the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; stir in the beetroot purée halfway through. It is ready when the rice is al dente and creamy; taste and adjust the salt and black pepper.
5. Off the heat, add the beetroot cubes and stir in half the goat's cheese; serve with the rest of the cheese in small dollops and the chives.