Linen Hill – Beetroot Risotto

Difficulty medium
Preparation Time (mins) 10-15
Cooking Time (mins) 30
  • 1.2 ltr hot vegetable stock
  • 1 tbsp olive oil
  • 150ml white wine
  • 1 garlic clove finely chopped
  • 1 onion, finely chopped
  • 300 g cooked beetroot grated
  • 7.5 g fresh thyme leaves washed
  • 250 g arborio risotto rice
  • 100 g goats' cheese
  • Pea shoots for garnish

Main Instructions
  1. Put the stock in a small saucepan over a low heat to keep it hot. In a large saucepan, heat the oil, then add the onion, garlic, white wine and fry for 5 minutes. Stir in half of the grated beetroot, along with the risotto rice.
  2. Cook over a low to medium heat for a further 2 minutes, then start adding the hot stock, a ladleful at a time, making sure the liquid is absorbed before adding more – this will take about 20-25 minutes. Test a few grains of rice – it should be firm, but cooked through.

  3. Blend the remaining beetroot until you have a smooth purée, then stir into the risotto with the last ladleful of stock, cooking until the liquid is almost all absorbed and the risotto is a creamy consistency.

  4. Stir in half the goats cheese until it melts into the risotto, u can shape the goats cheese & breadcrumb it too garnish, top with pea shoots & serve
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