Beetroot risotto, roasted cauliflower and goat's cheese

Based on a recipe from Harry Williams, head chef at Alpha Street Kitchen & Bar, Cambridge. The beetroot juice can be from a can. A little Fresh As freeze-dried beetroot powder will help with the colour. Risotto is best served freshly made but it can be made ahead and reheated. Add a little extra liquid.

Roasted cauliflower

200 g	Cauliflower (Main)
1 tsp	Cumin seeds
1 tsp	Coriander seeds
1 tsp	Fennel seeds
50 g	Butter
1 pinch	Salt and pepper
1 small handful	Fresh basil, to garnish
75 g	Soft white goat's cheese

Risotto

2 Tbsp	Olive oil
1 Tbsp	Butter
1 medium	Onion, diced
1 clove	Garlic, crushed
1 cup	Arborio rice
¾ cup	White wine
¾ cup	Beetroot juice
1 cup	Vegetable stock, hot
1 cup	Grated parmesan cheese

Extras

1 knob	Butter
1 pinch	Salt and pepper, to taste
1 pinch	Basil leaves

Directions

1. Preheat oven to 200°C.
2. Cut the cauliflower into tiny florets. Crush the seeds together with a mortar and pestle. Melt the butter in an ovenproof dish then stir in seeds and cauliflower. Roast until cauliflower starts to brown. Season . Cut the goat's cheese into 1cm portions.
3. To make the risotto, place a non-stick frying pan on medium heat and add the oil and butter. Add the onion and cook, until transparent. Stir in the garlic and rice. Pour in the wine and simmer, stirring, until the rice has absorbed the wine.
4. Add the beetroot juice and — stirring constantly — simmer until it is fully absorbed. Add the vegetable stock and stir constantly until absorbed. Fold in the grated parmesan.
5. Stir in the butter and season.
6. To serve, place the risotto in four bowls, top with roasted cauliflower or place it around the rim of the bowl. Garnish with the goat's cheese and the basil leaves.

If you liked this recipe, try Jan's

hot potatoes with parsley dressing