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Beetroot Risotto with Goat's Cheese and Walnuts

Beetroot Risotto with Goat's Cheese and Walnuts

Serves 4-6

2 large beetroot, quartered

J Friend & Co Honey , Salvagno Organic Extra Virgin Olive Oil  and fresh thyme, to roast beetroot

1 Tbsp Forum Cabernet Sauvignon Vinegar

75g Kernelz Walnut Pieces

1 Tbsp white sugar

1 ½ cups Ferron Carnaroli Rice

1 litre Sabato Vegetable Stock , simmering

1 large red onion, finely chopped

2 cloves of garlic, finely chopped

30g butter

1 Tbsp extra virgin olive oil (EVO)

100ml red wine  

1 Tbsp fresh thyme leaves

Sea salt and freshly ground black pepper

150g Buchette Nostalgie Plain Goat's Cheese , to serve

Micro greens, to garnish

Drizzle the beetroot with a little 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 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 Infused Extra Virgin Olive Oil  is optional and delicious!

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