Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

1 Set a pot with the vegetable broth on medium-low heat. Peel the beetroot and add the scraps to the broth to give it more color. Finely chop onion and mince garlic. Heat olive oil in a large skillet over medium heat. Sauté for about 2 minutes or until translucent. Add the rice, increase the heat to medium-high and stir fry for 2 more minutes until the grains are coated with oil and translucent. 

2 Add the first ladle of warm vegetable broth. Let the liquid evaporate before you add the next one. Cook for around 15-20 minutes until soft but not mushy, adding one ladle of stock at a time. 

3 Dice the beetroots and crumble the goat cheese. Add them to rice together with chopped wild garlic and parsley, ground walnuts and grated Parmesan. Season with salt and back pepper to taste. Enjoy!