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Beetroot Risotto with Goat's Cheese & Walnuts

Beetroot Risotto with Goat's Cheese & Walnuts

Beetroot Risotto with Goat's Cheese & Walnuts

Serves 4-6

2 large beetroot, quartered
1 tsp J Friend & Co Honey
Extra virgin olive oil (EVO)
Small handful fresh thyme leaves
1 Tbsp Forvm cabernet sauvignon vinegar      
75g Kernelz walnut pieces    
1 Tbsp white sugar
1 large red onion, chopped
2 cloves garlic, finely chopped
1½ cups Ferron carnaroli rice      
100ml red wine
1 litre Sabato vegetable stock , simmering
30g Lewis Road Creamery butter
Sea salt
and freshly ground black pepper
150g Buchette Nostalgie goat's cheese , to serve
Colonna mandarin infused extra virgin olive oil , to serve
Micro greens, to garnish


Drizzle the beetroot with honey, olive oil and fresh thyme and wrap securely in tinfoil.  Roast at 180°C for 1 hour.  When cool, peel ½ of the beetroot and purée it with the  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, drizzle with a splash of mandarin oil and top with microgreens.


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