Vego Challenge - Beetroot Risotto with Goat's Cheese and Walnuts

All I can say about this dish is... it's freaking delicious! I made this last night and I just wanted more and more. It's a little different to your regular risotto because it uses beetroot which turns the little rice grains into a beautiful shade of red and adds a sweet delicate flavour. I love cooking with beetroot because the rich colours make it so much more exciting, not to mention it tastes great. Just make sure you're wearing black or an apron! The walnut and goat's cheese combination just brings this dish to another level. Go on! Try it, you'll never even notice that it's vegetarian.

This recipe serves 4
You will need -
  • 450g can whole baby beetroot
  • 600ml vegetable stock
  • 50g unsalted butter
  • 1 onion, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 250g arborio rice
  • 2 tsp chopped fresh thyme leaves
  • 150ml red wine
  • 75g walnuts, roughly chopped
  • 125g soft goats' cheese
  • Wild rocket leaves, to serve

1. Drain the beetroot juice into a jug and add the vegetable stock 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.

The smell from the onions and butter was so amazing... ahhh simple pleasures
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.

This is the creamy texture to look for

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.

Amazing Amazing AMAZING!!
7. To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

If you can't find canned whole beetroots, just use pre-sliced beetroot like I did. It makes dicing them a lot easier anyway. I added quite a bit of freshly cracked black pepper into this, because I can never have too much pepper. But it also works well to balance out the sweetness of the beetroots and the creaminess of the goat's cheese. Seconds, anyone?


Cristina @FUJI FILES | 16 September 2011 at 06:10

Yum! I'm a bit intimidated by risotto but I can't resist all of these ingredients together in one place!

xx Cristina

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