Wonderfully vibrant and creamy in texture. This risotto is sure to be a crowd pleaser as its not only beautiful but delicious too.
The flavours pair perfectly with each other and create a velvety risotto.
Ingredients
- Arborio Rice – 250g
- 3 x Medium Fresh Beetroot – Peeled and Finely Chopped
- Vegetable Stock – 900ml
- Honey Goats Cheese – 100g
- 2 Tablespoons Olive Oil
- 1 x Medium White Onion – Finely Chopped
- 3 x Cloves of Garlic – Finely Diced
- Dry White Wine – 125ml
- 1½ Teaspoons of Fresh Thyme – Finely Diced (Extra for Garnish)
- 1½ Teaspoons of Fresh Rosemary – Finely Diced
Method
STEP 1
Place half your chopped beetroot in a blender with your stock and blend until combined. Pour this mixture in a saucepan to keep warm on a low heat.
STEP 2
Put a large pan on the heat, medium – high. Add your olive oil and chopped onions and sauté for 2-3 minutes. Add in your diced garlic and simmer until fragrant.
STEP 3
Now add your Arborio rice and the rest of your chopped beetroot. Toast these for a few minutes.
STEP 4
Add your dry white wine and turn the heat up till high. Cook for 2 minutes or until reduced and the alcohol had evaporated. Reduce the heat back down to medium.
STEP 5
Start adding in your warm stock, 1 ladle at a time. You must make sure that the liquid has been absorbed before you add any more. Remember to go slow, you cant rush risotto.
STEP 6
Continue doing this until you’ve added in all your stock and it has a creamy consistency. This should take about 20 – 25 minutes.
STEP 7
Stir through your diced rosemary and thyme.
STEP 8
Once combined, plate up your risotto in bowls and crumble the honey goats cheese over the top. Garnish with a little extra fresh thyme or try sprinkling chopped walnuts for an extra crunch.