Sorry for the lack of posts. What with bad weather and power cuts plus renovating our bathroom,we’ve been pretty busy!!
I am having a Beetroot obsession at the moment. Loving it!! Have several more recipes coming up but today it’s Beetroot Risotto. It’s so delicious, plus I love the colour.
Friends came over for Dinner last week and gave it a big thumbs up!
- Finely grated zest and juice of 1 lemon
- 100ml extra virgin olive oil
- 2 tablespoons chopped thyme leaves ( or 1 tbsp of dried thyme )
- 3 (about 500g) beetroot ( I use precooked Beetroot which is vacuum packed. Plenty to be found in Lidl at the moment)
- 1.5L (6 cups) vegetable stock
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 300g arborio risotto rice
- 1/2 cup (125ml) red wine
- 60g unsalted butter
- 120g soft goat’s cheese, crumbled
Preheat the oven to 180°C and line a baking tray with foil.
Whisk lemon zest and juice, 2 tablespoons oil and 1 tablespoon thyme, season and set aside.
Chop the beetroot into small chunks, drizzle with 2 tbsp oil and cook for 15 minutes or until starting to caramelise.
Whiz half the beetroot with 400ml stock until a smooth puree. Pass through a sieve into a saucepan with remaining stock. Bring to a simmer over medium heat, then reduce heat to low and keep warm.
Heat remaining 1 tablespoon oil in a pan over medium-low heat, then add onion, garlic and remaining 1 tablespoon thyme and cook, stirring, for 3-4 minutes until softened. Add rice and cook for 2 minutes, stirring to coat the grains. Add wine and simmer until evaporated. Add beetroot stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring constantly, for 20 minutes or until the rice is al dente (you may not need all the stock). Remove from heat and stir in butter and remaining roasted beetroot.
Serve risotto scattered with goat’s cheese and drizzled with thyme dressing.