1.5 cups of arborio rice
1 brown onion
3 cloves of garlic
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
100g of rocket
5 cups of vegetable stock
3/4 cup of red wine
1 cup of walnuts
450g of canned beetroot or 2 fresh beetroots grated ( I prefer canned as it adds to the vinegar flavour)
150g of goats cheese (in the pictures I used parmesan)
For a vegan option omit the cheese.
Place the stock and the beetroot in a saucepan and bring to the boil. Reduce to a simmer and keep hot.
Heat the oil in a large pan and add the diced onion and garlic.
Saute until soft then add the rice.
Stir the rice until it is coated in the oil then add the wine and stir for 1 minute.
Add the hot stock and beetroot one cup at a time, stir contentiously.
Once the rice is tender you should have no more stock.
Add the red wine vinegar and season if needed.
Serve on a bed of rocket, sprinkle on the walnuts and cheese.