I was pondering what to make for my tea tonight and was going to fall back on my old faithful stand-by dish of pasta with butter and black pepper. I thought before I started I would have a look in the fridge to see what I had - and more importantly what was close to (or more accurately passed!) its use-by date.
And that's when I found the beetroot and the goat's cheese. I remembered seeing a recipe for beetroot risotto in one of my cookery books. So I dug it out, read the recipe and then promptly ignored it and did my own thing regardless! Which is pretty much par for the course with my cooking.
Here are the results - a lovely rich looking, and even more fantastic tasting, beetroot risotto. I'm tucking into it just now and can safely say it was worth the extra little bit of effort. Which truth be told wasn't really that much. It took no longer to cook than it did to finish washing last night's dishes and required very little supervision. The trick with my cooking I find, is that, like my gardening efforts, it works best if it can survive a fair degree of neglect!
And for those wanting to emulate, the ingredients, put togethier in standard risotto fashion, are - arborio rice, cooked beetroot, chicken stock, red wine, crumbled goat's cheese, butter, black pepper and lemon thyme.
Now excuse me - I've got to dash and check the peaches and apricots that are baking in the oven (smothered in Cointreau so not as healthy as they sound) for pudding. Another Maxwell if in doubt faithfuls!!