Beetroot Risotto With Goats' Cheese & Walnuts

Name: Beetroot Risotto With Goats' Cheese & Walnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 450 g whole baby beets; 600 ml vegetable stock; 50 g unsalted butter; 1 onion, peeled, finely chopped; 2 garlic cloves, crushed; 250 g arborio rice; 2 teaspoons fresh thyme leaves, chopped; 150 ml red wine; 75 g walnuts, roughly chopped; 125 g soft fresh goat cheese; wild rocket, to serve (arugula)

Submitted by Rhiannon and Matt

"A beetroot fanatic? Try this colourful risotto out :) Source: Delicious magazine - April 2003"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

450 g whole baby beets
600 ml vegetable stock
50 g unsalted butter
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250 g arborio rice
2 teaspoons fresh thyme leaves, chopped
150 ml red wine
75 g walnuts, roughly chopped
125 g soft fresh goat cheese
wild rocket, to serve (arugula)

directions

Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
Add the rice and thyme and stir to coat the rice grains in the butter.
Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

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Reviews

This was yummy. I added pine nuts as well.

thesimkinfamily
I haven't tried this yet, but I will this week and will let you know how it goes. :) I'll start you off with five stars though, since with these ingredients I suspect it will be delicious.

IngridNL

RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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