Beetroot Risotto with Goats Cheese & Walnuts

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11 Ingredients

Number of servings

4

2tablespoons olive oil
1 medium onion, peeled and finely chopped
250grams arborio rice
2/3 cup white wine, frozen
1L vegetable stock, boiling
300grams beetroot, ready cooked, drained
1 medium lemon, zest and juice
3tablespoons parsley, fresh, chopped
125grams goats cheese, soft
1 1/2tablespoons thyme, fresh, chopped
25grams walnuts, chopped
ingredient tip

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This beetroot risotto is as flavourful as it is colourful.

Method

Step 1 of 5

In a large, deep frying pan over a medium heat, drizzle the oil and cook the onion with half of the thyme for 8 minutes to soften. Pour in the rice and cook for one minute, stirring to coat.

Step 2 of 5

Pour over the wine and cook for 3 minutes. Slowly add the stock one ladle at a time, allowing it to absorb into the rice, stirring as you go, for about 20 minutes, until the rice is creamy and tender.

Step 3 of 5

Add half the beetroot to a food processor and blitz until smooth. Chop the other half into cubes.

Step 4 of 5

Stir the beetroot puree, chopped beetroot, lemon zest and juice, parsley and thyme into the cooked risotto, remove from the heat and cover with a lid for 5 minutes.

Step 5 of 5

Serve with the crumbled goats cheese, walnuts and a sprinkle of thyme on top.