Keep the vegetable stock hot. Cut the beetroot into pieces, finely purée some of it and set the rest aside.
Finely chop the onion and garlic and cook in olive oil until soft and translucent. Add the risotto rice and stir briefly until the grains look slightly glossy.
Pour in the white wine (in pregnancy, use stock instead) and let it reduce. Gradually add the hot vegetable stock, stirring regularly so the risotto turns creamy.
Fold in the beetroot purée and pieces once the rice is partly cooked. Keep adding stock until the rice is tender but still slightly al dente.
Take the pan off the heat and stir in the butter and hard cheese. Leave to rest briefly so the consistency turns nice and creamy.
Divide between plates, top with the soft goat's cheese and serve with chopped walnuts.
Good to know
This risotto is creamy, earthy and still a little elegant. The colour makes an instant impression, and the flavour stays pleasantly balanced.
Swaps
Hard cheese → vegetarian hard cheese made from sheep's milk (strong flavour, also provides protein) | butter → ghee (can be heated to high temperatures; contains milk) | white wine → extra vegetable stock with a little lemon juice (alcohol-free, fresh flavour) | walnuts → roasted hazelnuts (also with fibre and unsaturated fatty acids)
Allergens
Contains milk and walnuts (tree nuts). Usually well suited to children if they like the taste of beetroot. In pregnancy, replace the wine with stock (alcohol doesn't fully cook off) and only use goat's cheese made from pasteurised milk without a rind.
