This is by far my one of my all time favourite meals to cook and one that gets the most oohs and aahs and comments of delight. It is outstanding and tastes like perfection. It all came about a few years back when my new trainee at work at the time, Marcia Marcia Marcia, asked me if I had ever cooked a Beetroot Risotto. Not only had I never cooked one but I had never heard of one . So I said I would cook one this week.
It is so flavoursome and easy to cook. The bits of beetroot highlight the tasty risotto and the goat’s cheese was invented for this dish, the flavour combination is mind blowing and the walnuts give it a much required crunchy texture.
We had this as our main and my lovely friend Carrie made us some old fashioned Caramel sauce which we served over Vanilla ice cream as the dessert. Thanks to Carrie and Jess for this fabulous night, thanks to Marcia for this awesome idea and thanks to Better Homes and Garden UK for the brilliant recipe. Mum and Mike will be eating this on their next visit!! One bonus too – it came in at under $20- for the meal to serve 4.
YOU WILL NEED:
450g can whole baby beetroot – drain the juice for use in the meal and dice the beetroot
1L vegetable stock
50g unsalted butter
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250g arborio rice
2 tsp chopped fresh thyme leaves
150ml red wine
75g walnuts, roughly chopped
125g soft goats’ cheese
Wild rocket leaves, to serve
YOU WILL NEED TO:
1) Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
2) Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
3) Add the rice and thyme and stir to coat the rice grains in the butter.
4) Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
5) Add the stock mixture, a ladle-full at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladle-full. Continue for about 20 minutes until the rice is cooked but slightly al dente. It took closer to 40min for me.
6) Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
7) To serve, crumble the goats’ cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.