Beetroot risotto with goat's cheese & walnuts

2 x 400g cans beetroot in juice
30g butter
2 onions, finely diced
1 clove garlic, crushed
2 tablespoons thyme leaves
200g arborio rice
1 teaspoon brown sugar
1⁄2 cup chopped walnuts, lightly toasted
6 tablespoons walnut oil or extra virgin olive oil
3 tablespoons balsamic vinegar
100g goat’s milk feta, crumbled
1 small fresh beetroot, peeled, thinly sliced (optional)
micro herbs to serve

Process the canned beetroot and juice in a food processor until smooth. Add a little water and process until you have a pourable consistency. Reserve.

Melt the butter in a saucepan over low heat. Add the onion, garlic and thyme and fry gently until the onion is tender. Add the rice and fry, stirring, for 2 minutes.

Add 100ml of the beetroot puree to the rice and stir until 2⁄3 of the liquid has been absorbed before adding another 100ml. Continue adding the puree, 100ml at a time, cooking until the rice is al dente and the risotto is moist but spoonable. Stir in the sugar and season heavily with black pepper.

Combine the walnuts, oil and vinegar. Serve the risotto topped with the walnut mixture, goat’s cheese, sliced beetroot and herbs.