Name: Fresh beetroot risotto with goat cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 25 g Walnuts; 1⁄2 piece Onion; 1 clove Garlic; 1⁄2 piece Lemon (juice and grater); 1 Tbsp Olive oil (mild); 40 g Arugula; 300 ml vegetable broth; 25 g Goat cheese (soft); 250 g Cooked red beets; 1⁄2 Tbsp Butter unsalted; 75 g Risotto Rice

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Fresh beetroot risotto with goat cheese

 Start by cutting and grating the vegetables and dissolve the stock cube in the boiled water. Stir well. 

 Heat a skillet with a dash of olive oil. Fry the onion and garlic for two minutes. Add the risotto rice to the onion and garlic and cook for two minutes. Now turn the heat down to low. Then always add 200 ml stock and wait until the stock has been absorbed by the rice. Meanwhile keep on stirring well! 

 When all the stock has been absorbed by the risotto, add the coarsely grated beets and stir them into the risotto. Then add the knob of butter, stir well again and season with salt and pepper. 

 Now season the arugula with a dash of olive oil, pepper, salt and the zest and juice of the lemon. Keep in mind that the lemon juice makes the whole more sour and go for an amount of juice to taste. So you don&#39;t have to use all the juice. 

 Divide the arugula salad on the plates and spoon the beet risotto on top. Crumble the goat cheese and walnuts over it and enjoyment can begin. 

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Fresh beetroot risotto with goat cheese

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