Ingredients for Beetroot Risotto With Goats Cheese Walnuts
- 1 1/2 cups cooked baby beets, diced
- 5 cups hot vegetable stock
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- fresh thyme leaves, for garnish (optional)
- 1/2 cup dry red wine (optional)
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup soft fresh goat cheese, crumbled
- rocket, for serving (optional)
- 2 tablespoons olive oil (optional, as alternative to butter)
- 1 shallot, finely diced (alternative to onion)
- 1/2 cup freshly grated Parmesan cheese
- salt, to taste
- pepper, to taste
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How to Make Beetroot Risotto With Goats Cheese Walnuts
- Finely dice the shallot and sauté in butter until softened (about 5 minutes).
- Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until translucent.
- Pour in 1/2 cup of the warm vegetable stock, stirring until absorbed.
- Continue adding the stock, 1/2 cup at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Meanwhile, cook the beetroot until tender. Once cool enough to handle, peel and dice.
- Stir in the cooked beetroot during the last 5 minutes of risotto cooking.
- Remove from heat and stir in the grated Parmesan cheese and butter until creamy.
- Season with salt and pepper to taste.
- Serve immediately, garnished with crumbled goat cheese and chopped walnuts.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
39g
Fat
61g
Carbs
22g
