1 shallot, finely chopped
1 garlic clove, finely chopped
250g cooked beetroot, diced
250g goat’s cheese
Knob of butter
2 tbsp olive oil
250g Arborio rice
150ml white wine
1 litre vegetable stock
Handful of chopped rosemary
Hand of grated parmesan
Salt & pepper to taste
2 tbsp cream cheese
Rocket to garnish


1. Fry off finely chopped shallot and garlic in the butter and olive oil
2. Add the Arborio rice and stir on low heat until well covered with butter and olive oil
3. Add the white wine to rice mixture
4. Continue stirring while adding vegetable stock, a ladle at a time
5. Add the cooked beetroot and crumbled goats cheese
6. Stir in the cream cheese, parmesan and chopped rosemary
7. Check for seasoning, then serve garnished with rocket and finely grated parmesan