Beetroot risotto with goats' cheese

A vibrant dish of nutty rice, earthy beetroot and tangy goats' cheese to brighten up winter evenings.

Serves: 4

Preparation time:  15 minutes

Cooking time:  35 minutes

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You will need

  • 1.2 litres hot vegetable stock (made with 1 vegetable stock cube)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 300g pack beetroot dipped in malt vinegar, grated
  • ½ x 15g pack fresh thyme, leaves washed, picked and roughly chopped, reserving a few sprigs to garnish
  • 250g Italian Arborio risotto rice
  • 100g Abergavenny goats' cheese, crumbled
  • 70g bag wild rocket
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Recipe Information

Step by step guide to making Beetroot risotto with goats' cheese

  1. Put the stock in a small saucepan over a low heat to keep it hot.
  2. In a large saucepan, heat the oil, then add the onion and fry for 5 minutes. Stir in half of the grated beetroot, along with the chopped thyme and risotto rice.
  3. Cook over a low to medium heat for a further 2 minutes, then start adding the hot stock, a ladleful at a time, making sure the liquid is absorbed before adding more - this will take about 20-25 minutes.
  4. Test a few grains of rice - it should be firm, but cooked through.
  5. Whiz the remaining beetroot until you have a smooth purée, then stir into the risotto with the last ladleful of stock, cooking until the liquid is almost all absorbed and the risotto is a creamy consistency.
  6. Stir in half the goats' cheese until it melts into the risotto, then stir in most of the rocket.
  7. Spoon onto plates, scatter with the remaining goats' cheese and garnish with the thyme sprigs and the remaining rocket leaves.

Cook's tip: If you eat fish, you could stir through flakes of smoked mackerel or trout.

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Video for Beetroot risotto with goats' cheese

Foodie Sally reveals her top tips for making the perfect beetroot risotto.

Nutritional information for Beetroot risotto with goats' cheese

Nutritional information for Beetroot risotto with goats' cheese

Nutrition type per serving
Calories 379 kcal
Total Fat 10.8g
Saturated Fat 5.5g
Salt 1.52g
Sugar 5.4g

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