This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
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Another way with beets
Roast 250g beetroots as above. Cut a 100g pack goat’s cheese (with rind) in half. Place on baking parchment on a baking sheet, then bake in the oven for the final 7 mins until melted. Toss 100g bag salad leaves with 1 tbsp balsamic vinegar, 2 tbsp olive oil and seasoning. Serve with the beetroot and top with the melted cheese.