Beetroot Risotto with Goat’s Cheese and Walnuts Recipe
- 1 large beetroot (about 300g)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter
- 1/2 cup goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- Salt and pepper
- Olive oil
Beetroot is one of the most versatile vegetables you can cook with. It’s often praised for its striking color, but there’s so much more to it. Beetroot is loaded with nutrients, it’s good for your heart, and it can help with digestion. Today, I want to share with you one of my favorite recipes, beetroot risotto with goat’s cheese and walnuts. I love this dish because it’s easy to make, and the flavors work so well together.
- Preheat the oven to 200°C (180°C fan). Wash the beetroot and wrap it with foil, then roast for approximately 1 hour or until tender. Let it cool down before skinning it and dicing into small pieces. Set aside.
- In a large saucepan, heat some olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3-5 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes until the grains are toasted and coated in the oil. Add the white wine and stir until it’s evaporated.
- Add hot vegetable stock to the rice, one cup at a time, stirring continuously until each cup is absorbed before adding the next. Continue until the risotto is cooked and creamy. It should take around 20-25 minutes.
- Stir in the diced beetroot, grated Parmesan cheese and butter into the risotto. Season with salt and pepper to taste.
- Serve the risotto on plates, topping with crumbled goat’s cheese and a sprinkling of toasted walnuts before serving!
If you’re looking for a way to make this dish a little healthier, you can swap the Arborio rice for brown rice. Brown rice takes longer to cook, so make sure you adjust the cooking time accordingly and add more stock if needed. You can also use vegetable oil instead of butter to make it a vegan recipe.
Another cool trick to make this dish even more flavorful is to add a dash of balsamic vinegar when roasting the beetroot. It adds a slightly sweet and tangy flavor that complements the goat’s cheese and walnuts perfectly.
I hope you enjoy this beetroot risotto with goat’s cheese and walnuts recipe as much as I do. It’s the perfect comfort food for chilly days and is sure to impress your guests at dinner parties!