Beetroot, Goats Cheese and Walnut Risotto

1 tablespoon each of olive oil and butter
1 onion diced
2 cloves garlic, crushed.
3 beetroots, peeled and cut into small cubes
Approx 1/2 cup of crumbly goats cheese or fetta
1 cup of walnuts toasted and roughly chopped
2 cups aborio rice
4 cups of hot chicken or vegetable stock
1/2 cup white wine



  1. Melt butter and olive oil in a heavy bottom saucepan and add onions and garlic. Sautee on low until translucent then add your beetroot.
  2. Allow beetroot to soften slightly before adding your rice and sautéing until rice starts to turn translucent.
  3. Add wine and allow to absorb. In another saucepan, keep your stock hot on the stove and start to add one ladle of stock at a time until each ladleful is absorbed by the rice. Stir continually.
  4. Once all the stock is gone test that your rice is cooked by eating a spoonful. Rice should be fully cooked, if it isn't, add a ladleful of hot water and stir until absorbed.
  5. Serve risotto with goats cheese and walnuts on top.