This recipe combines subtle earthiness with an almost fluorescent colour. The contrast of the beetroot, cheese and chives is particularly exciting.

Beetroot risotto and goat’s cheese

Serves 4 as a generous starter or as a light lunch (serves 2 for supper)

1 litre vegetable stock

250g raw beetroot, peeled and grated

2 tbsp olive oil

½ medium onion, finely chopped

½ stick of celery, finely chopped

1 garlic clove, finely chopped

175g risotto rice

100ml dry white wine

Salt and freshly ground pepper

125g mild, soft, rindless goat’s cheese

25g butter

A few chopped chives

Put the stock and beetroot in a saucepan. Bring to a simmer, then reduce to just below simmering point. In a heavy pan, heat the oil and sweat the onion, celery and garlic over a gentle flame until soft, but not coloured. Add the rice, turn up the heat a little, and stir until coated in the oil. Add the wine and stir until the liquid has been absorbed. Add 2 ladlefuls of the hot stock, scooping up some beetroot bits, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Add another ladle of stock and beetroot, and again stir until absorbed. Season well. Keep adding stock in this way until the rice grains are al dente. Use a splash of boiling water if the stock runs out.

Once the rice is cooked, season well, stir in the butter and half the goat’s cheese, then cover the pan and take off the heat for 3 minutes. Taste and season again if you think it needs it. To serve, spoon into wide bowls, adding more goat’s cheese, and sprinkle with chopped chives.



1 Comment
  1. Thanks Patricia this looks great like all of your dishes. I will have to try. Love beetroot.!
    BW Janice

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.