Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

Set a pot with the vegetable broth on medium-low heat. Peel beetroot and add scraps to the broth to give it more color. Finely chop onion and mince garlic.

Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for about 2 minutes or until translucent. Add rice, increase heat to medium-high, and cook for 2 more minutes until grains are coated with oil and translucent.

Add first ladle of warm vegetable broth. Let liquid evaporate before you add the next one. Cook for around 15–20 minutes until soft but not mushy, adding one ladle of stock at a time.

Dice the beetroot and crumble goat cheese. Add them to rice together with chopped wild garlic and parsley, ground walnuts and grated Parmesan. Season with salt and back pepper to taste. Enjoy!