Beetroot Risotto With Goats' Cheese & Walnuts Recipe

Name: Beetroot Risotto With Goats' Cheese & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g whole baby beets; 600 ml vegetable stock; 50 g unsalted butter; 1 onion, peeled, finely chopped; 2 garlic cloves, crushed; 250 g arborio rice; 2 teaspoons fresh thyme leaves, chopped; 150 ml red wine; 75 g walnuts, roughly chopped; 125 g soft fresh goat cheese; wild rocket, to serve (arugula)

Servings: persons

450 g whole baby beets
600 ml vegetable stock
50 g unsalted butter
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250 g arborio rice
2 teaspoons fresh thyme leaves, chopped
150 ml red wine
75 g walnuts, roughly chopped
125 g soft fresh goat cheese
wild rocket, to serve (arugula)

1
Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
2
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
3
Add the rice and thyme and stir to coat the rice grains in the butter.
4
Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
5
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.
6
Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
7
To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 450 g whole baby beets, 600 ml vegetable stock, 50 g unsalted butter, 1 onion, peeled, finely chopped, and more.

Yes, Beetroot Risotto With Goats' Cheese & Walnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beetroot Risotto With Goats' Cheese & Walnuts

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