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Beet Risoto

1 cup short grain rice

2-21/2 cups of chicken stock

1 stalk celery

1 large onion

2 small cloves of garlic

1 dessert spoon olive oil

A splash of dry white wine

3 medium sized beets – grated

2 tablespoons of parmesan

1 tablespoon butter

1 block fresh soft goat cheese

Salt and pepper

 

Sweat the diced onion and celery in the olive oil until soft and translucent. Add the garlic for no longer than half a minute. Add the rice and make sure that every grain is coated in oil and fry for a minute. Add the wine if you’re using or proceed ahead if you’re not. Add the beetroot and stir in and then ladle on the first spoonful of stock. Try to stir this as few times as possible. Add a ladleful of stock at a time until the rice has increased its size and is tender to the bite. Add the grated parmesan and butter and stir. Cover and elave to rest for one minute. Cut the goat’s cheese into chunks. Spoon on the risotto and lyer with some goats cheese and splash of olive oil.