Beetroot & Goat Cheese Risotto

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, until softened, 2-3 minutes. Add the grated beetroot and a pinch of salt and cook, stirring, until tender, 6-7 minutes.

While the beetroot is cooking, finely chop the garlic (or use a garlic press). Pick the thyme leaves. Add the garlic, thyme and arborio rice and cook until fragrant, 1-2 minutes.

Pour the water into the frying pan with the rice and crumble in the vegetable stock cubes. Bring to the boil, then transfer the risotto into a medium baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes.

While the risotto is cooking, wipe out the frying pan and return to a medium-high heat. Roughly chop the walnuts and add to the pan. Toast, tossing, until golden, 3-4 minutes. Set aside. Thinly slice the cucumber into half moons. Thinly slice the apple. Roughly chop the parsley. In a medium bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and combine well. Add the rocket leaves, cucumber and apple to the bowl and just before serving, toss to coat.

When the risotto is done, stir in the grated Parmesan cheese, the remaining butter and a splash of water. Season to taste with salt and pepper.