Beetroot & Goats’ Cheese Risotto
Ingredients
- ½ tablespoon olive oil
- 1 large onion chopped
- 1 litre gluten-free vegetable stock
- 100 ml water
- 400 g ready-cooked fresh beetroot coarsely grated
- 2 garlic cloves peeled and chopped
- 300 g risotto rice
- 100 ml red wine
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons chopped dill
- 75 g goats’ cheese chopped
- salt and pepper
Instructions
- Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened.
- Meanwhile, pour the stock and measurement water into a separate saucepan, add half the beetroot and gently heat.
- Add the garlic to the onion and cook for a further 1 minute, then stir in the rice.
- Pour over the wine and allow it to sizzle.
- When the liquid is reduced, add a ladle of the hot beetroot stock and stir.
- Continue to cook and stir until the liquid has been absorbed, then repeat with another ladle of stock.
- Continue cooking until almost all of the stock is used and the rice is al dente.
- Stir in the remaining grated beetroot and cook, stirring, until the risotto is creamy.
- Add the Parmesan and dill, season to taste, then divide between 4 bowls.
- Top with the goats’ cheese and serve.
Notes / Tips / Wine Advice:
For beetroot & goats’ cheese salad,
cook 4 raw beetroots in a saucepan of salted boiling water for 30–40 minutes until tender. Drain, then peel off the skins. Cut each beetroot into wedges and toss in a salad bowl with 250 g crumbled goats’ cheese, 75 g watercress, 3 tarragon sprigs, leaves stripped and torn, ¼ sliced cucumber, 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil. Serve sprinkled with 2 tablespoons toasted pumpkin seeds and pepper.Calories per serving 342
Nutritional Information
Calories: 451 kcal
