Beetroot risotto with goat's cheese and pine nuts
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This jewel-coloured risotto with its classic flavour pairing of beetroot and goat's cheese is a perfect Autumnal treat.
  • 2 large fresh beetroot
  • olive oil for roasting
  • 4 shallots, peeled and diced
  • 4 garlic cloves, peeled and crushed
  • 750ml chicken or vegetable stock
  • 30g + 30g of butter
  • 2 Tbsp olive oil
  • 350g risotto rice
  • 150ml white wine
  • Juice of ½ lemon
  • 100g Parmesan, freshly grated
  • Salt and black pepper
  • 50g fresh goat's cheese
  • 40g toasted pine nuts
  • wild rocket leaves
  1. Pre-heat the oven to 180C. Remove the beetroot leaves (don't discard - they can be sautéed like spinach) and wash the beetroot. Rub the beets all over with olive oil and roast in the middle of the oven for about 90 minutes or until the beets are soft when pierced with a sharp knife. Allow the beets to cool, then peel, cube and purée in a food processor together with 50ml of the stock. Set aside.
  2. Melt 30g of the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the shallots and garlic and sauté until the shallots are translucent and soft but do not let them brown. Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the white wine and keep stirring until the liquid has been absorbed almost completely.
  3. Add the hot stock a ladleful at a time (probably about 150-200 ml per ladle). Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the centre, perfectly al dente, which should take about 20 minutes.
  4. When the rice is done, stir the lemon juice and beetroot purée into the rice, followed by the Parmesan. Check for seasoning and add sat and pepper as needed. Stir in the final 30g of butter, cut into small cubes.
  5. Serve in shallow bowls topped with crumbled goat's cheese, toasted pine nuts and wild rocket leaves.
Recipe by Cooksister | Food, Travel, Photography at