Beetroot Risotto

Name: Beetroot Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 400g arborio rice; 400g beetroot, roasted and pureed; 1 large onion, finely diced; 3 cloves garlic, minced; 200ml dry white wine; 1.2L hot vegetable stock; 100g soft goat cheese; 60g butter; 80g walnuts, toasted; 3 tbsp olive oil; 1 handful fresh dill

Vibrant deep pink risotto with roasted beetroot, goat cheese and walnuts — stunning and earthy.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Cuisine

Vegetarian

vegetariangluten-free

Ingredients

400garborio rice

400gbeetroot, roasted and pureed

1large onion, finely diced

3 clovesgarlic, minced

200mldry white wine

1.2Lhot vegetable stock

100gsoft goat cheese

60gbutter

80gwalnuts, toasted

3 tbspolive oil

1 handfulfresh dill

Instructions

Keep stock at a gentle simmer throughout.

Soften onion in butter and oil, add garlic.

Add rice and toast 2 minutes.

Add wine and stir until absorbed.

Add stock ladle by ladle, stirring constantly, 18 minutes.

Stir in beetroot puree — the risotto will turn a stunning deep pink.

Remove from heat, stir in remaining butter and season.

Serve topped with goat cheese, toasted walnuts and fresh dill.