Beetroot Risotto with Roast Pork Fillet, Goats Cheese & Candied Walnuts

Serves 2, takes 1 hour 20 minutes

As vibrant as it is flavourful. Pork fillet tends to be overlooked due to its leanness, however when cooked well and rested appropriately, it really is a fabulous bit of meat. The courgette ribbons here act as bit of protection from the direct heat of the oven, as well as looking lovely when sliced.

The pork is served here with an earthy beetroot risotto, then topped with goat’s cheese and candied walnuts for sweet and salty balance.

1. Preheat the oven to 180C fan.
2. Place the beetroot along with the lemon juice and a pinch of salt into a food processor and blitz until a thick, smooth liquid. Set aside for later.
3. Place the pork fillet in a hot pan with 1 tbsp olive oil and a good pinch of salt and brown on all sides. Once well coloured, remove from the pan and set aside on a wooden board to cool and rest for approx. 15 minutes.
4. Once rested, carefully wrap the courgette ribbons around the fillet, overlapping each layer a little as you go. Drizzle with a little olive oil and place in the oven for 37 minutes.
5. Whilst the pork is cooking you can start the risotto. In a large pot, add in 1 tbsp olive oil and set on a medium heat, add in the diced onion and sauté for a few minutes until softened but not coloured. Add in the garlic and cook until fragrant then add in the risotto rice.
6. Stir and fry for a few minutes to ensure all the grains are coated in the oils. The pan should be relatively dry by now so pour in the wine to deglaze the pan and loosen up the gnarly bits caught at the bottom – this is all flavour.
7. Once the alcohol has cooked off and the rice has absorbed the liquid, begin adding the first ladle of stock, stir until absorbed then go again with the next. Continue until the rice becomes lovely and plump but still has a ‘bite’ to it.
8. At this stage, pour in the beetroot and stir through the risotto, it will turn into a beautiful ‘pinky-red’ colour.
9. Remove the pork from the oven, cover with foil and allow to rest for a good 15 minutes before carving.
10. Grate the lemon zest, add the knob of butter and a generous grating or parmesan into the risotto, stir until melted then adjust any seasoning with salt and pepper to taste at this stage. Turn the heat down to the lowest to keep warm whilst you candy the walnut.
11. In a small pan, add the brown sugar and set on a low heat, wait for the sugar to slowly melt and caramelise slightly then add in the walnuts and using a spoon, toss to coat all sides – work quickly and be very careful not to touch hot sugar, you will be badly burned! Set aside to cool and become crisp.
12. Turn the heat off but keep the pan on the warm ring whilst you plate up.
13. Carve the pork fillet into thick slices, spoon the risotto into warm bowls and top with the blushing pork. Crumble over the goats cheese and dot with the candied walnuts. Finish with a final flourish of dill fronds and a drizzle of extra virgin olive oil. Enjoy!

1 whole pork fillet

1 courgette, shaved into thin ribbons

1 pack ready cooked beetroot

Juice of ½ lemon

Salt, to taste

Olive oil

300g Arborio rice

1 large white onion, diced

3 garlic cloves, peeled and crushed

175ml white wine

800ml hot vegetable or chicken stock

Parmesan, for grating

Knob of butter

Zest of 1 lemon

Goats cheese, crumbled

Fresh dill, for garnish

Extra virgin olive oil, for drizzling

For the Candied Walnuts:

Handful of walnuts, loosely crushed

2 tbsp brown sugar