_:nd6f4c1c945844a2e81ea30dab659e3c2xb16
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"Take the risotto off the heat, then stir through about 3/4 of the roasted beetroot chunks and onion (roughly mash a few tablespoons with a fork for a better colour; I also mash the roasted garlic cloves and stir them into the rice). Placed the pecorino cheese and cubed butter on top of the rice and push gently down. Cover with a lid and let sit for 2 minutes, then open, stir and serve with remaining beetroot, additional fresh thyme, toasted walnuts, goat&#x27;s cheese and black pepper."
<https://www.hobandlarder.com/beetroot-risotto/>