Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

• 250g risotto rice
• 200g riced beetroot (either use a food processor or grated, then chop finely)
• 2 celery sticks, finely diced
• 1 onion, finely diced
• 1 large glass rose wine
• 2 cloves garlic, finely chopped
• Handful of lemon thyme
• 100g grated parmesan
• 1 Tbsp. red pesto
• 1 ½ pints hot chicken or veg stock
• 1 ½ tbsp. butter
• 1 tbsp. olive oil
• 1 lemon
• 1 tsp salt
• Cracked black pepper
• Scallops 2/3 per person remove the roe
• Goats cheese for crumbling (optional)
• Extra virgin olive oil for drizzling

• Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, sauté on a med to low heat until softened but not browned.
• Add the garlic and cook for a further 2 minutes, add the rice.
• Cook until the rice it is translucent, then pour in the wine.  
• Keeping the heat moderate let the wine reduce and then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.
• Stir in the pesto.
• Cook the rice to be al dente, should take about 20 minutes.
• At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves, and a squeeze of half a lemon. Mix well.
• Season with salt and pepper, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.
• In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil, but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.
• Back to the rice, open the lid and stir the parmesan/butter through the risotto, now you are ready to bowl up.
• Place a good portion of rice into a bowl, crumble over some goat’s cheese, and more thyme leaves.  Place the scallops over the top and drizzle over a glug of extra virgin olive oil.