date:May 26, 2014
Ingredients
Finely grated zest and juice of 1 lemon
100ml extra virgin olive oil
2 tablespoons chopped thyme leaves
3 (about 500g) beetroot
1.5L (6 cups) chicken stock
1 onion, finely chopped
3 garlic cloves, finely chopped
300g carnaroli rice (see note) or arborio rice
1/2 cup (125ml) red wine
60g unsalted butter
120g soft goat's cheese, crumbled
Method
1. Preheat the oven to 180C and line a baking tray with foil.
2. Whisk lemon zest and juice, 2 tablespoons oil and 1 tablespoon thyme,