There’s nothing I love more in the world than a risotto, particularly at this time of year. The comforting warmth that fills your body as you tuck into a quality, perfectly flavoured, creamy risotto is literally like heaven in a bowl and this Beetroot Risotto from Sage and Honey takes a lot of beating. I first tasted this dish when I was on a fitness retreat in Somerset a few weeks ago and after a long, exhausting day of workouts it was exactly the meal I needed to put a smile back on my face and a spring back in my step.
Beetroot and goats cheese were meant to be together, the sweet earthiness of the beetroot helps tone down the rich creaminess of the goats cheese and combines to form a dish that is up there with my all time faves.
Ellie from Sage and Honey has kindly shared the recipe with us so that you too can enjoy this taste sensation for yourselves.
Oh and did we mention…it’s ridiculously healthy too!
What’s In It?
- 200g Caranoli Risotto Rice
600ml Vegetable or Chicken Stock
- 500g Beetroot
- Rapeseed Oil
- 1 Onion
- 2 Cloves of Garlic
- 4 1/2 cm Slices of Chèvre Goats Cheese
How Do I Make It?
Heat a large frying pan and add a splash of the rapeseed oil. Add the finely diced onion and sauté until soft, but not coloured. Add the crushed garlic and sauté for a further 2 minutes. Add the risotto rice to the pan and stir until it has been coated by the onion and oil. Pour in 100ml of the hot stock and stir gently. Gradually add the remaining stock and cook for 10-12 minutes. Meanwhile juice the beetroot (you should get approximately 200ml of juice) and when the stock has been absorbed, add the beetroot juice and cook for a further 5 minutes. Season well with salt and pepper.
Place the goats cheese slices on a baking sheet and use a blow torch to create a charred effect. If you don’t have a blow torch you can place under a very hot grill for 20 seconds until colour starts to form.
Spoon the risotto into warm serving bowls. Transfer the goats cheese to the top of the risotto and scatter with micro greens, cress or rocket.
You can also use pearl barley as an alternative if you wish.