Beetroot risotto with goats’ cheese

Make the most of our beautiful seasonal produce with this vibrant recipe, not only does it taste amazing, it’s also great for you. 
Beetroot is considered a natural detoxifier, helping the body to eliminate toxins and assisting in preventing the build-up of fatty deposits in the liver. There is evidence that beetroot juice can lead a reduction in blood pressure through its content of dietary nitrate. It contains other goodies like vitamins A, B and C, iodine, calcium, magnesium, potassium and it’s rich in iron.
Serves 4 
screen-shot-2017-05-08-at-2-33-05-pmIngredients:

  • 2 cups raw beetroot or a can of beetroot
  • 600ml vegetable stock
  • 50g unsalted butter
  • 1 onion, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 250g arborio risotto rice
  • 2 teaspoons chopped fresh thyme leaves
  • 150ml red wine
  • 75g walnuts, roughly chopped
  • 125g soft goats’ cheese
  • Wild rocket leaves, to serve
Method:
Slice and steam the beetroot until tender then drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.

 

Add the rice and thyme and stir to coat the rice grains in the butter.

 

Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.

 

Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.

 

Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.

 

To serve, crumble the goats’ cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.