Beetroot Risotto with Cream Cheese

Course: main Skill level: easy Serves: 4

□ 30 g (1 oz) butter

□ 2 tbs olive oil

□ 1 red onion, peeled and chopped finely

□ 2 cloves garlic, crushed 400 g (14 oz) cooked beetroot, chopped Leaves from 2 sprigs of fresh thyme

□ 250 g (9 oz) risotto rice 125 ml (4 fl oz) white wine

□ 900 ml (1 pt 12 fl oz) chicken stock

□ 110 g (4 oz) Parmesan, grated

□ Salt and freshly ground black pepper, to taste Cream cheese

1 Put the butter and olive oil into a large saucepan and heat over a medium heat until the butter has melted.

2 Add the red onion and garlic and cook gently until the onion has softened but not coloured.

3 Now add the chopped beetroot and thyme leaves to the pan and stir to combine. Add the rice to the pan and stir to coat and allow the colour of the beetroot to spread throughout the ingredients. Continue stirring for another 2 minutes until the rice begins to look translucent.

4 Pour the white wine into the pan and allow to bubble while stirring continuously. Add a ladleful of chicken stock and stir until all the liquid has been absorbed.

5 Continue adding the chicken stock bit by bit, allowing the liquid to absorb each time while stirring constantly.

6 Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.

7 Season well with salt and pepper to your taste.

8 Once the rice is cooked, grate in the Parmesan and stir through to create a creamy consistency. Serve immediately topped with small dollops of cream cheese.