beetroot and goats cheese risotto
Preparation time 10 minutes, Cooking time 25 minutes
½ tablespoon olive oil
1 large onion, chopped
1 litre (1¾ pints) gluten-free vegetable stock
100 ml (3½ fl oz) water
400 g (13 oz) ready-cooked fresh beetroot, coarsely grated
2 garlic cloves, peeled and chopped
300 g (10 oz) risotto rice
100 ml (3½ fl oz) red wine
1 tablespoon grated Parmesan cheese
2 tablespoons chopped dill
75 g (3 oz) goats’ cheese, chopped
salt and pepper
Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened.
Meanwhile, pour the stock and measurement water into a separate saucepan, add half the beetroot and gently heat.
Add the garlic to the onion and cook for a further 1 minute, then stir in the rice. Pour over the wine and allow it to sizzle. When the liquid is reduced, add a ladle of the hot beetroot stock and stir. Continue to cook and stir until the liquid has been absorbed, then repeat with another ladle of stock. Continue cooking until almost all of the stock is used and the rice is al dente.
Stir in the remaining grated beetroot and cook, stirring, until the risotto is creamy.
Add the Parmesan and dill, season to taste, then divide between 4 bowls. Top with the goats’ cheese and serve.
For beetroot & goats’ cheese salad, cook 4 raw beetroots in a saucepan of salted boiling water for 30–40 minutes until tender. Drain, then peel off the skins. Cut each beetroot into wedges and toss in a salad bowl with 250 g (8 oz) crumbled goats’ cheese, 75 g (3 oz) watercress, 3 tarragon sprigs, leaves stripped and torn, ¼ sliced cucumber, 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil. Serve sprinkled with 2 tablespoons toasted pumpkin seeds and pepper. Calories per serving 342
|beetroot and goats cheese risotto|