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Home > Recipes > ROASTED BEETROOT RISOTTO

ROASTED BEETROOT RISOTTO

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serves 4

Ingredients

  • 2 finely diced shallots
  • 2 tbs olive oil
  • ½ litre vegetable bouillon paste
  • ½ litre beetroot juice
  • 200grams cooked beetroot
  • 250grams (carnaroli) risotto rice
  • Good pinch picked thyme leaves
  • 8 tbsp grated parmesan
  • 25g butter
  • 4 tbsp cream
  • Salt & pepper for seasoning
  • 70grams crumbly goats and a few fresh coriander leaves cheese to serve

Method

  1. Firstly, cut the beetroot in to a rough 2cm approx dice and pan fry in hot oil for 2 minutes, season and then keep warm.
  2. Sweat off the shallots in olive oil. Add the rice and gently coat in oil until the rice is hot.
  3. Gradually add the vegetable stock then the beetroot juice and simmer for approximately 15 minutes until the rice is cooked.Remove from the heat.
  4. Add parmesan, butter and cream and stir until the rice is coated, fold in the cooked beetroot and finish with picked thyme then season.
  5. To serve place in a bowl and crumble over the goats cheese and garnish with a few fresh coriander leaves.
Lamb Weston Crunchy
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