Review: Purple goats cheese risotto with beetroot and walnuts

This recipe is taken from The Happy Kitchen because I do not want to breach copyright I will not be posting the recipe here unless I make big changes to it. The cost of goats cheese locally is too high for our budget so I  switched it for cow feta. Also when I went to get out the onion I realized ours had gone off, so I ended up with no choice but to omit it.

The first thing I noticed is that it did not go as purple as the picture in the book, I believe this was due to how much flesh was exposed when I boiled my beetroot. The beetroot was fresh from my garden but we have had a very damp end of summer and start of autumn and it has effected anything even slightly above the ground, because of this I had to trim more than would usually be the case.

The walnuts really make this dish, it would be a little bland without them. The cheese and the beetroot balance each other nicely and even with brown rice, you can achieve some risotto creaminess. This was the first risotto I have made that was not from a packet. The instructions given were easy to follow and even a first timer like me could achieve a good result.

My one big suggestion if you are making this is, don't forget your salt and pepper. I found the stock added enough salt but I felt it needed pepper.

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