Beetroot and goats’ cheese risotto


Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot, but you could roast it yourself. If you do, save the beetroot leaves and wilt them down and stir through the risotto.


To garnish

  • oil, for deep-fat frying
  • handful kale leaves, trimmed, washed and very thoroughly dried
  • 150g/5½oz creamy goats’ cheese, crumbled
  • 50g/1¾oz parmesan