Recipe: Beetroot and Goat’s Cheese Risotto

Now, I realise the finished dish looks a bit like a pureed The Joker, but do not be alarmed by the garish colour of the beetroot infused rice, clashing against the bright, green cabbage. This risotto, one of the many dishes I created from my Browns’ veg box, pairs sweet, woody beetroot with tangy, salty goat’s cheese, and is a real treat, as well as being very quick and easy to make. Isn’t it true that the (naturally) brighter the food, the more nutrition it contains, or did I just make that up? Beetroot is a ‘superfood’ afterall…

This photo was taken, and this portion was eaten immediately after cooking on Friday night, but when I had some of the leftovers for lunch today, the colour had taken on a much deeper purple tone, and the flavour had become richer, so it was even tastier than the first time. Recipe for the chorizo cabbage that sits atop the risotto pictured coming soon. Recipe for the risotto after the jump….


1 large or 2 small raw beetroots, peeled and chopped into cubes.

100g of soft goat’s cheese

200g of risotto rice

400mls of hot vegetable stock

50g of grated parmesan

1 clove of garlic, crushed

1 tablespoon of olive oil

1 onion, finely chopped



Heat the oil in a wide, thick-bottomed frying pan and add the onion and garlic. Fry for 3-5mins on a med heat until it begins to soften. Add the beetroot and fry for a further 10mins on a low-med heat to allow both to soften and colour slightly.

Stir in the rice and allow to fully coat in the beetroot juices and oil. Gradually add the stock, stir in, allow to absorb, repeat until rice is tender/all stock is gone. If rice still has too much bite when the stock is all gone, make a little more.

Lower heat and stir in goat’s cheese and parmesan. Season and serve with chorizo sautéed cabbage (recipe to follow).

One Response to “Recipe: Beetroot and Goat’s Cheese Risotto”

  1. Kat Hannaford Says:

    This sounds amazing, will definitely try it out. Love risotto. Thanks for sharing!

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