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Roast beetroot & goat's cheese risotto with thyme dressing
Roast beetroot & goat's cheese risotto with thyme dressing
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Thyme-infused roast beetroot risotto, bursting with sweet and earthy flavors.
Ingredients:
  • Zest and juice of 1 lemon
  • 100ml extra virgin olive oil
  • 40.00 ml chopped thyme leaves
  • 3 (about 500g) beetroot
  • 1.5L (6 cups) chicken style liquid stock
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g arborio rice
  • 125ml red wine
  • 60g unsalted butter
  • 120g soft goat's cheese, crumbled
Instructions:
  • Preheat the oven to 180°C and prepare a baking tray by lining it with foil.
  • Combine lemon zest and juice, 2 tablespoons of oil, and 1 tablespoon of thyme. Season to taste and let it sit while you prepare the rest.
  • Wrap the beetroot in foil and roast for 45 minutes until tender. Allow to cool, then peel and chop. Transfer beetroot to a tray, drizzle with 2 tablespoons of oil, and roast for an additional 15 minutes until caramelized.
  • Blend half of the beetroot with 400ml stock until smooth. Strain the mixture into a saucepan with the remaining stock. Simmer over medium heat, then keep warm over low heat.
  • In a pan over medium-low heat, heat the remaining 1 tablespoon oil. Add onion, garlic, and 1 tablespoon thyme. Cook and stir for 3-4 minutes until softened. Add rice and cook for 2 minutes to coat the grains. Pour in wine and simmer until it evaporates. Gradually add beetroot stock, stirring constantly, allowing each ladleful to be absorbed before adding more. Cook for about 20 minutes until the rice is al dente, adding stock as needed. Remove from heat and stir in butter and roasted beetroot. Enjoy!
  • Garnish the risotto with crumbled goat's cheese and a generous drizzle of thyme dressing before serving.

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