How to make
Puree the boiled beetroot.
Finely chop the onion and garlic and fry them in olive oil, until they soften. Pour the rice and stir for 1-2 minutes, then pour the wine and when the alcohol has evaporated (another 1-2 minutes), add the beetroot puree and pour some of the broth.
Stir, until the liquid is absorbed by the grains and pour the remaining broth in 1-2 parts. This process takes 13 minutes. The rice should not be fully cooked, but should remain al dente.
Add the butter and most of the crumbled goat cheese. Stir briefly to combine everything and make it even creamier.
Distribute the risotto into portions and add crushed walnuts and the remaining goat cheese on top.
Serve the beetroot and walnut risotto immediately.
A very interesting and unique risotto, which you will surely get a standing ovation for, not only because of the deep red color, but also because of its wonderful taste.
Enjoy and good luck!
