Shopping list
- 500g pack cooked beetroot
- 60ml red wine
- 60ml red wine vinegar
- 25g caster sugar
- 3 baby leeks
- 2 sticks of celery
- 1 shallot
- 1 clove garlic
- 250g Arborio rice
- 1lt vegetable stock
- 150g goats cheese balls
- 50g pine nuts
- Pea shoots to serve
1. Cut the beetroot into 6ths
2. Place the beetroot, sugar, red wine and red wine vinegar in a heavy based saucepan and cook on high until the liquid has reduced by two thirds. Add 2 tablespoons of oil.
3. Blend the mixture and season.
4. Finely chop the leeks, shallot, celery and garlic and place in a heavy saucepan with a little oil
5. Cook on a low heat until soft, take care not to brown
6. Stir through the rice and cook for 1 minute
7. Add a little of the vegetable stock at a time until the rice is al dente. Then stir through the beetroot mixture and transfer to a serving dish
8. Scatter over the pine nuts and goats cheese pearls
9. Garnish with the pea shoots
