BEETROOT & GOATS CHEESE RISOTTO WITH CRUSHED WALNUTS & MINT
Pretty in pink!
Sweet and velvety risotto paired with creamy goats cheese, topped with crunchy walnuts, fresh mint and a drizzle of honey- this dish is a delight in both looks and flavour!
Ingredients:
Serves: 2
150g risotto rice
1 white onion, finely chopped
1 garlic clove, crushed
125g (2 balls) of pre-cooked beetroot (vacuum pack kind), chopped into chunks
700ml veg stock
1/2 tsp fresh or dried thyme
Small bunch of fresh mint, finely chopped
A large handful of walnuts, crushed
1tsp honey (optional)
Salt and pepper
85g creamy, soft goats cheese (about ¾ log)
Method
Firstly, heat olive oil in a large pan and bring to a medium heat. Add the chopped onions and fry until soft. Add the garlic and cook for a further 2-3 minutes.
Once fragrant, stir in the risotto rice, ensuring the rice is fully coated in the oil/onion mix.
Add a ladleful of stock and the thyme. Reduce to a medium-low heat and season with salt and pepper.
Meanwhile, to make the beetroot puree: In a food processor, add half the chopped beetroot, 1 ladleful of stock, salt and pepper. Blitz until you reach a smooth, puree like consistency- it should be a vibrant pink colour, fairly creamy and not too runny.
Check back on the risotto rice and add another ladle of stock. Continue to stir until all the liquid has been absorbed. Repeat this process until all the stock has been added (around 25-30 minutes) - the rice should be creamy but still slightly al dente. You may not need all the stock.
Once the rice looks nearly cooked, stir in the beetroot puree. This should make the rice a nice, bright pink colour.
Next, stir in the remaining cubes of beetroot, trying not to crush them as you stir.
Once you’re happy with the consistency of the risotto, plate up into bowls and crumble over the soft goats cheese.
Finish with a sprinkle of crushed walnuts, fresh mint leaves and, optional, a little drizzle of honey (it goes really well the goats cheese!)
Credits: Hannah Wilding
Instagram: @hans.hungry