Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. The parsley adds a bright, fresh, woody finish to the dish, however this can also be substituted with dill and the goats’ cheese substituted with sour cream as an interesting variant. Perfect served with a chilled glass of dry white wine.
Prep time: 5 minute
Cooking time: 30-40 minutes
- 250g cooked beetroot (not pickled), finely cubed or grated (depending on preference)
- 1 tablespoon olive oil
- 1 knob of butter
- 1 large onion, finely diced
- 150g Arborio risotto rice
- 150ml dry white wine
- 750ml vegetable stock (choose a lightly flavoured stock so as to avoid over-powering the beetroot, or substitute 50% water)
- 60g Parmesan cheese, grated (or vegetarian substitute)
- 100g goats’ cheese, chopped or crumbled
- 1 handful of chopped parsley
- Warm the vegetable stock in a covered saucepan over a low heat.
- Heat the olive oil with the butter in the sauté pan over low-medium heat. Tip in the onion and cook gently for 3-5 minutes until translucent.
- Stir in the rice until well coated with the butter and oil.
- Pour over the white wine and stir until it has evaporated.
- Mix in the cooked beetroot.
- Then add the warmed vegetable stock one ladle at a time, consistently stirring until the rice is cooked to your liking.
- When the rice is tender remove the pan from the heat and stir in the grated Parmesan.
- Season to taste. Then serve with a garnishing of goats’ cheese and parsley.