But it did look very pretty. And it was very comforting thing to eat on a cold evening, away from home. And you can even make it in a severely handicapped beach-house kitchen. You can find the recipe for it here. I won't copy it out for you, because I hardly changed a thing. Except I'd recommend replacing the tinned beetroot with fresh cooked, of course (peel and cut into bite sized pieces and cook until tender in a little water and a splash of balsamic vinegar). And I was without walnuts, but I think they would have been good.
Because there's such a small amount of red wine in this, I'd recommend buying a better bottle and enjoying (some of) the rest with dinner. It ain't smoked beetroot with feta blini, but then again, this ain't Masterchef.
If you're looking for other ideas for that leftover goat cheese, try this cool food and cooking resource Foodista. Super-useful!
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That looks like a great combination!I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks!
ReplyDeleteI was quite surprised at this combination, especially the vivid colour until of course I tried it and was pleasantly surprised. Def needs the goats cheese.
ReplyDeleteYou're so right, mangocheeks - this risotto is nothing much without the goats cheese. But it is quick and easy and sort of comforting.
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