Beet risotto & goat’s cheese
- 4 small or 2 large beetroot
- 1 tbsp olive oil
- 2 tbsp butter + 1 knob
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 400g risotto rice
- 2 glasses dry white wine
- 1 litre vegetable stock
- salt and ground black pepper
- 4 x 50g (approx.) discs goat’s cheese
- Preheat oven to 190C/Gas 5.
- Peel and trim beets, cut into wedges, put on a foil-lined baking sheet, toss with olive oil and roast for 40-60 mins until tender.
- Remove from oven, whizz half to a purée in a food processor and chop the rest into small chunks.
- Meanwhile, for the risotto, heat the stock and keep it simmering in a small pan on the hob.
- In another pan, heat 2 tbsp butter over a low heat, add the garlic and onion, and sauté gently for about 10 mins to soften.
- Add the rice and stir for about 1 min until it becomes slightly translucent.
- Add the wine and keep stirring for about 2 mins to coat the rice.
- Add a ladle of hot stock and keep stirring until it is almost fully absorbed.
- Keep adding the stock a ladle at a time, allowing each addition to be absorbed before adding another.
- Carry on adding stock for about 15-20 mins, until the rice is soft with a slight bite.
- If you run out of stock, add some boiling water.
- When you’re happy with the risotto, season with ground black pepper and salt (if needed), and stir through the warm beetroot chunks and purée.
- Remove from the heat, add a large knob of butter and stir through.
- Put a lid on the pan and set aside for 2 mins to rest and become magically creamy.
- Meanwhile, place the goats’ cheese rounds on a baking sheet under a moderate grill for 2-3 mins until the cheese is melting and beginning to brown.
- Serve the risotto in bowls, each topped with a disc of grilled cheese.