Beetroot And Goats Cheese Risotto Recipes

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Steps:

• Method 1. Fill and boil your kettle. Peel and finely chop the onion. Trim, peel and finely chop or coarsely grate the beetroot (see our tip on keeping your kitchen stain-free). 2. Add the butter to a medium pan set over a medium heat and swirl round till melted. Add the onion and beetroot and season with a pinch of salt and pepper. Pop on a lid, cover and fry, stirring often, for 8-10 mins till the veg are glossy. If they start to brown, turn the heat down a little and add a splash of water. 3. While the veg fry, crumble the stock cube into a heatproof jug. Stir in 800ml boiling water till the stock cube has dissolved. 4. Stir the rice into the onion and beetroot. Cook and stir for 2 mins, then add a splash of stock to the pan - around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, cooking till the stock is absorbed. Stir often. Continue till you have used up the stock. This should take around 25 mins. 5. While the risotto cooks, finely chop the chives and set them to one side. Measure 1 tsp of the Dijon mustard into a mixing bowl. Add 1/2 tbsp of the cider vinegar with ½ tbsp olive oil and a pinch of salt and pepper and whisk together to make a dressing. Taste and add a little more mustard, salt or pepper if you think it needs it. Add the salad leaves and toss to lightly coat. 6. When the risotto has absorbed most of the stock and the rice is tender and still a little wet (there should still be some liquid in the pan, the rice doesn't need to absorb every last drop), add half the chives and half the goat's cheese to the pan. Stir to melt the goat's cheese. Taste and add a pinch more salt and pepper if you think it needs it. 7. Spoon the risotto onto warm plates and top with the remaining chives and goat's cheese. Serve with the salad on the side. 8. Beet it Beetroot is a colourful character, so to keep your kitchen, hands and clothes stain free, chop or grate the beetroot onto a plate or a board you can wash up straight away, and wear gloves and an apron while preparing it.

BEET RISOTTO

Steps:

• Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
• Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
• Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
• Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30-40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

BEETROOT AND GOATS' CHEESE RISOTTO

Steps:

• Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.
• Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2-3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.
• Turn the heat to high and pour in the wine. Cook for 1-2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.
• Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.
• For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt.
• Divide the risotto between four warmed plates and crumble over the goats' cheese and a sprinkle of Parmesan at the table. Garnish with the kale.

CREAMY BEETROOT RISOTTO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
• Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
• Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

BEET RISOTTO WITH GOAT CHEESE AND WALNUTS

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
• Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
• Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
• Add cheese, stirring until blended.
• Sprinkle each serving with 1 tablespoon walnuts.

RED BEET RISOTTO WITH MUSTARD GREENS AND GOAT CHEESE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

BEETROOT RISOTTO WITH GOATS' CHEESE & WALNUTS

Steps:

• Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
• Add the rice and thyme and stir to coat the rice grains in the butter.
• Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
• 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.
• Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
• To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.