Beetroot Risotto with Goat's Cheese and Walnuts
2 large beetroot, quartered
, and fresh thyme to roast beetroot
1 Tbsp white sugar
1 litre, simmering
1 large red onion, finely chopped
2 cloves of garlic, finely chopped
30 gm butter
1 Tbsp EVO
100ml red wine
1 Tbsp fresh thyme leaves
Sea salt and freshly ground black pepper
150 gto serve
Micro greens to garnish
Drizzle the beetroot with a little honey, olive oil and fresh thyme and wrap securely in tinfoil. Roast at 180C for 1 hour. When cool, peel ½ of the beetroot and purée with the Cabernet Sauvignon vinegar using a stick blender. Finely dice the remaining beetroot and set aside. Gently toss the walnuts in sugar and roast in a pan over medium heat until lightly caramelised and toasted. Set aside.In a heavy-based saucepan, heat the butter and EVO and sauté the onion and garlic until soft (the ‘soffrito’). Add the rice and thyme leaves and stir continuously for about 3 minutes (to ‘toast’ the rice). Add the wine and let it evaporate. Add the hot stock and pureed beetroot, then stir gently and bring to a simmer. Cover and cook for about 15 minutes. Add the diced beetroot, season and rest off the heat for 2 minutes, then ‘mantecare’ - stir the risotto to release the natural starches which will make it creamy. Sprinkle with the goat’s cheese and walnuts and top with microgreens. A drizzle of Colonna mandarin oil is optional and delicious!
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