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.
- 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
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.
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.
Now add your Arborio rice and the rest of your chopped beetroot. Toast these for a few minutes.
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.
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.
Continue doing this until you’ve added in all your stock and it has a creamy consistency. This should take about 20 – 25 minutes.
Stir through your diced rosemary and thyme.
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.