Beet risotto & goat’s cheese

Beet risotto & goat’s cheese
Serves: 4
  • 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
  1. Preheat oven to 190C/Gas 5.
  2. 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.
  3. Remove from oven, whizz half to a purée in a food processor and chop the rest into small chunks.
  4. Meanwhile, for the risotto, heat the stock and keep it simmering in a small pan on the hob.
  5. 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.
  6. Add the rice and stir for about 1 min until it becomes slightly translucent.
  7. Add the wine and keep stirring for about 2 mins to coat the rice.
  8. Add a ladle of hot stock and keep stirring until it is almost fully absorbed.
  9. Keep adding the stock a ladle at a time, allowing each addition to be absorbed before adding another.
  10. Carry on adding stock for about 15-20 mins, until the rice is soft with a slight bite.
  11. If you run out of stock, add some boiling water.
  12. 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.
  13. Remove from the heat, add a large knob of butter and stir through.
  14. Put a lid on the pan and set aside for 2 mins to rest and become magically creamy.
  15. 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.
  16. Serve the risotto in bowls, each topped with a disc of grilled cheese.


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