Beetroot & Fromages de Chèvre Risotto (with pomegranate and ginger zest)

– chop the leek and put it in a pan with a pinch of salt and a tablespoon extra virgin olive oil;

– saute the leek (make sure you keep a low heat, leek should not turn brown), add the chopped beetroot, and half juice of pomegranate;

– Cover with the lid and cook gently till the leek and the beetroot soften in their own liquid;

– meanwhile, put the rice in a nonstick fry pan and toast it for a few second. Pour the wine and keep the pan on the stove till the wine evaporates;

– transfer the toasted rice in the pan with the beetroot, cover the rice with some of the hot vegetable stock;

– stir well and keep on watching the rice closely: as soon as most of the liquid has evaporated, pour in some more hot vegetable stock;

– repeat the above step till the rice cooks (it should take around 15 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;

– when the rice is cooked, remove the pan form the fire and add the cheese;

– mix well till the cheese melts completely;

– top with fresh parsley, chive and some grated ginger;

– decorate with pomegranate grains