Cooking Instructions

1. Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 20-25 mins, until nearly cooked, then drain.
2. Meanwhile, place a medium frying pan on medium heat. Add the pecans and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the heat and drizzle over half the honey. Toss to coat and caramelise in the residual heat. Season with sea salt then remove and set aside.
3. Trim, peel and coarsely grate the beetroot. Strip the thyme from the stalks and finely chop. Thinly slice the onion. Finely chop or crush the garlic.
4. Return the frying pan to medium heat and add 1 tsp oil. Add three-quarters of the sliced onion, cook for 3-4 mins, then add the grated beetroot, garlic and thyme. Cook for 5-7 mins, stirring occasionally, until softened. Add the cream, 150ml hot water (75ml for 1 person) and almost-cooked rice to the pan. Crumble in half the stock cube and simmer for 4-5 mins, until the rice absorbs the liquid. Once cooked, cut half the goat's cheese into 2cm pieces and stir into the risotto until combined. Season well with sea salt and black pepper.
5. Meanwhile, thinly slice the sprouts. Heat another medium frying pan with 1 tsp oil on medium heat. Add the remaining onion to the pan and cook for 2-3 mins, until softening. Add the sprouts and remaining honey, cook for a further 2-3 mins until soft, then season well with sea salt and black pepper.
6. Break up the remaining goat's cheese into small pieces. Serve the risotto in bowls, topped with the brussels sprouts, goat's cheese and candied pecans.