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Beetroot risotto with goats' cheese and walnuts
Beetroot risotto with goats' cheese and walnuts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent beetroot risotto with goat cheese and walnuts - a crowd-pleaser for all tastes!
Ingredients:
  • 450g can whole baby beetroot
  • 600ml vegetable liquid stock
  • 50g unsalted butter
  • 1 onion, peeled, finely chopped
  • 250g arborio rice
  • 2 tsp chopped fresh thyme leaves
  • 150ml red wine
  • 75g walnuts, roughly chopped
  • 125g soft goats' cheese
  • Wild rocket leaves, to serve
Instructions:
  • Pour the beetroot juice into a jug, then mix in the vegetable stock to achieve a total volume of approximately 1 liter.
  • In a large saucepan over medium heat, melt the butter until it is sizzling. Add the onion and garlic, and sauté until they are tender and aromatic.
  • Mix in the rice and thyme until the grains are evenly coated with butter.
  • Pour the red wine into the rice, allowing it to simmer until the liquid is mostly absorbed.
  • Gradually pour in the stock mixture, stirring constantly to prevent sticking. Allow the liquid to be absorbed before each additional ladleful. Cook for approximately 20 minutes until the rice is tender with a slight bite.
  • Cut the beetroot into small cubes and add them to the risotto, along with most of the chopped walnuts.
  • Sprinkle crumbled goats' cheese and remaining walnuts over the beetroot risotto, then garnish with wild rocket before serving.

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