Beetroot, walnut and goats’ cheese arancini balls

I made a wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges and this is one of my favourite risottos to make. However, with the first of this year’s beetroot being picked on the allotment, I couldn’t wait to use some for my different take on arancini.

Continue reading “Beetroot, walnut and goats’ cheese arancini balls”