beetroot and goats’ cheese risotto

I love colourful food. And beetroot makes everything a lovely purple colour. I also love goats cheese. Although, apparently there’s going to be a goats cheese shortage this Christmas, which is a bit sad. But all in all, I enjoyed this meal and would recommend it.
As I would all the recipes featured herein, to be honest, but thought I’d spell it out for want of something more interesting to say in the introduction.

2013-11-15 18.15.30

(serves 3, or 2 if very large portions)

4-5 fresh beetroot
Vegetable oil + knob of butter
1 onion
2 cloves garlic
1 mug rice
150ml red wine
1/2 tsp dried oregano, or 1tbsp fresh if you have it to hand
750ml vegetable stock
Sprinkling of parmesan or grated hard cheese
Handful fresh parsley, chopped
2nd knob of butter
1/4 lemon
Black pepper
Goats’ cheese

  1. Peel and quarter three or four beetroot, coat lightly in oil and roast in a hot oven (190 c) for 40 minutes or so. Peel and grate one raw beetroot and save for later.
  2. Heat your stock in a saucepan and keep it warm on the hob while you cook the risotto.
  3. Fry the onion and garlic in oil and butter for 4-5 minutes, then add the rice and stir to coat in the oil.
  4. Add the wine and stir until it is absorbed into the rice.
  5. Add the oregano and a ladleful of stock then cook the rice slowly, stirring constantly. Add a ladleful of stock at a time and stir until absorbed before adding more liquid.
  6. When the rice is nearly cooked (about 20 minutes), add the cubed cooked beetroot and half the grated raw beetroot.
  7. When the rice is cooked – creamy, glossy and soft with a slight bite – stir in the remaining raw grated beetroot, the butter, finely grated hard cheese, chopped parsley and a generous amount of fresh ground black pepper.
  8. Serve right away with a good squeeze of lemon, topped with goats’ cheese or a touch more grated pecorino.

(via gannet and parrot)


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