Quince & Cook’s Instagram has been our Sophie’s go-to place to share her wonderful recipes. She has shown us step by step how to make some super easy and tasty dishes and baked goods at home. From piping hot soup served with homemade bread, to snack-size puff pastry tarts.

Now this is something a little different. Beetroot risotto with goat’s cheese and toasted walnuts;  a recipe I only recently tried out and absolutely loved! 

Although it sounds like it should be found on the menu for a swanky city restaurant, it’s actually simple to create at home. 

Not one for the kiddies I’m afraid, as the recipe does include a nice big glass of wine or bubbles. However, it would make a great ‘date night at home’ meal for a lovely romantic evening.

Ingredients

Risotto rice

Knob of butter

1 white onion

2 cloves of garlic

Prosecco or wine

2 or 3 chicken stock cubes

Parmesan cheese

Cooked beetroot (I used 2 bags of 4)

Goat’s cheese

Walnuts

Method

Begin by melting the butter in a pan then add in the onion and garlic and allow to soften. Pour in your risotto rice and give it all a good mix to combine. 

Next, add in the wine or prosecco. A large glass, of course! And make sure to pour one for yourself whilst you’re at it! Mix again, and leave to simmer for a couple of minutes before crumbling the chicken stock cubes gradually until the rice is cooked. 

Whilst your rice is cooking, blitz up your cooked beetroot so that it’s finely chopped. Once your rice is cooked, take off of the heat and grate your parmesan into the pan and stir. 

Now it’s the fun part, time to add some colour! Stir all of your beetroot into the mix until it’s all a gorgeous shade of bright purple. Place the walnuts in a pan and gentle toast. 

Finally, plate up the risotto and top with goat's cheese and walnuts and enjoy!

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