500 g (1 lb) cooked beetroot (not in vinegar), diced
25 g (1 oz) butter
100 g (3 1/2 oz) goats’ cheese
salt and pepper
handful of chopped dill, to garnish
Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5 minutes until softened. Add the garlic and rice and cook for 30 seconds until coated in the oil. Pour in the wine and bubble until boiled away.
Gradually add the stock, a ladleful at a time, stirring continuously and allowing each ladleful to be absorbed before adding the next. This should take about 15 minutes.
Meanwhile, place half the beetroot in a food processor with a little of the stock and blend to a smooth purée.
When the rice is nearly ready, add the diced and puréed beetroot. Cook for 2–3 minutes until the rice is tender, then stir in the butter, cover and leave to stand for 1 minute. Season to taste, then spoon into warmed bowls and serve scattered with the goats’ cheese and dill.