Beetroot risotto with goat's cheese - to celebrate Valentine's Day

Unlike most places in the world, Valentine’s Day is celebrated here in Brazil today, June 12th. And to celebrate it I bring you a delicious and nutritious risotto – my mom used to tell me all the time that “beets are good for you!” – easy to put together and very, very red: the color of passion. ;)

I know that goat’s cheese might sound a bit luxurious here and that not everyone likes it, but try to use it in this recipe if possible: I was blown away by how perfectly its tangy flavor compliments the sweetness of the beetroot.

Beetroot risotto with goat's cheese
from the oh, so beautiful Good Things to Eat (mine was bought here)

4 cups (960ml) vegetable stock
250g raw beetroot, peeled and grated
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
180g Arborio rice
½ cup (120ml) dry white wine
salt and freshly ground black pepper
125g mild, soft, rindless goat’s cheese
2 tablespoons unsalted butter
1 tablespoon chopped chives

Put the stock in a saucepan, bring to a simmer and add the beetroot. Keep it warm, just below simmering point.
In a large heavy saucepan, heat the oil and cook the onion and garlic just until soft but not colored. Add the rice and stir to coat it with the oil. Add the wine and stir until the liquid has been absorbed. Now add 2 ladlefuls of stock, scooping some of the beetroot with it, and continue to cook, stirring, until the liquid is absorbed. Add another ladle of stock and cook the same way. Season with salt and pepper and continue adding stock and stirring until rice is al dente. Stir in the butter and half the goats cheese, cover the pan and leave off the heat for 3 minutes. Spoon the risotto into the bowls or plates, top with the remaining goat’s cheese and a sprinkling of chives. Serve immediately.

Serves 2