Beetroot Risotto with Black Pudding & Goats Cheese | BlackPudding.Club

1. Heat oven to 180°C / 350F / Gas Mark 4.
2. Put the beetroot cubes into a plastic bag, add the olive oil & some seasoning and shake the contents ensuring all the cubes are coated. Place on a large sheet of foil on a baking tray and oven cook for 45 minutes or until the beetroot is soft.
3. Blend 1/2 of the beetroot to make a purée. Set aside the remaining beetroot - keep warm.
4. Meanwhile, heat the butter with a splash of olive oil in a large saucepan with a lid. Add the onion, then cook for 3-5 minutes until translucent, adding the garlic for the final minute. Stir in the rice ensuring it is well coated with butter and oil. Pour over the port, then let the mixture bubble away for 5 minutes.
5. Stir well, then pour over a ladleful of the stock. Stir again, cover and cook until most of the liquid is absorbed then repeat the process. Continue to cook until the rice is al dente - soft but still firm when bitten.^*2
6. On medium heat, fry the crumbled black pudding in a little olive oil (or butter) until crispy.
7. Stir the Parmesan, butter, beetroot purée, beetroot cubes and most of the black pudding through the risotto. Check the seasoning, adjusting to taste.

To Serve:
Place a portion on a plate, topped with the remaining black pudding crumble and the crumbled goats cheese. Serve with some dressed salad leaves and some fresh ciabatta.