When you add the beetroot to this dish it stains the rice with an alarming (in a good way) magenta hue. Even more alarming though is the tasty combination of sweet beetroot with creamy goat’s cheese and crunchy roasted walnuts.
Beetroot Goats Cheese Walnut Risotto
- 3 fresh beetroot (beets), scrubbed and each cut into 8 wedges (if you don’t have time to roast the beetroot you can use tinned)
- 80 ml (21/2 fl oz/1/3 cup) olive oil
- 50 g (13/4 oz) butter
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 330 g (111/2 oz/11/2 cups) arborio rice
- 125 ml (4 fl oz/1/2 cup) white wine
- 1 litre (35 fl oz/4 cups) chicken stock, hot
- 1 tablespoon fresh marjoram or oregano leaves, chopped
- 125 g (41/2 oz/1 cup) roughly chopped walnuts, roasted
- 100 g (31/2 oz) goat’s cheese
- rocket (arugula) leaves, to serve
Preheat the oven to 200°C (400ºF/Gas 6). Wrap the beetroot in a foil parcel with 2 tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Roast in the oven for 30–40 minutes, or until the beetroot can be pierced easily with a sharp knife but is still firm.
Meanwhile, heat the remaining olive oil and the butter in a large saucepan over medium–low heat. Add the onion and garlic and cook until the onion is translucent. Add the rice and stir to ensure every grain is well coated in oil. Add the wine and stir gently until all of the wine has evaporated.
Add 125 ml (4 fl oz/1/2 cup) stock to the risotto and stir gently until the liquid has been completely absorbed. Continue to add the stock 1/2 cup at a time, continually stirring and ensuring the stock has been absorbed before adding more, about 5–8 minutes. After 750 ml (26 fl oz/3 cups) of the stock has been added, add the roasted beetroot segments and marjoram. Add the remaining stock and continue stirring until the rice is tender.
Serve risotto topped with a generous sprinkling of walnuts, crumbled goats cheese and some fresh rocket.