Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

Creamy Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts is a delicious and colorful way to combine winter and spring flavors. Ready in 30 minutes!

600 ml or 2 1/2 cups vegetable stock
2 roasted medium-sized beetroots (I used one yellow and one red)
1 medium-sized yellow onion
2 cloves garlic
2 tablespoons olive oil
180 grams Arborio rice
80 grams or 1/3 cup soft goat cheese
3 tablespoons chopped wild garlic
3 tablespoons chopped parsley
5 tablespoons ground walnuts
50 grams or 1/2 cup grated Parmesan (or any other hard cheese for vegetarians)
salt
black pepper

View the full recipe at Happy Kitchen.Rocks →