Beetroot Risotto With Goats Cheese Walnuts Recipe

Ingredients for Beetroot Risotto With Goats Cheese Walnuts

• Baby Beets
• 6 cups warm vegetable stock
• Unsalted Butter
• Onion
• Garlic Cloves
• 1 ½ cups Arborio rice
• Fresh Thyme Leaves
• Red Wine
• ¼ cup walnuts, roughly chopped
• Soft Fresh Goat Cheese
• Rocket

How to Make Beetroot Risotto With Goats Cheese Walnuts

1. Finely dice the shallot and sauté in butter until softened (about 5 minutes).
2. Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until translucent.
3. Pour in 1/2 cup of the warm vegetable stock, stirring until absorbed.
4. 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.
5. Meanwhile, cook the beetroot until tender. Once cool enough to handle, peel and dice.
6. Stir in the cooked beetroot during the last 5 minutes of risotto cooking.
7. Remove from heat and stir in the grated Parmesan cheese and butter until creamy.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with crumbled goat cheese and chopped walnuts.