Beetroot, goat’s cheese and rocket risotto

Name: Beetroot, goat’s cheese and rocket risotto
Total time: 2400 s
Yield: 3 servings
Cuisine: British
Ingredients: 1.2 litres light vegetable stock (made with one pot/cube; 2 tbsp olive oil; 1 onion finely chopped; 7.5 G fresh thyme leaves, picked; 175 ml white win; 300 g cooked beetroot steeped with 1tbsp balsamic vinegar; 250 g arborio risotto rice; 100 g Goat’s cheese; 70 g Rocket; e

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

Beetroot, goat’s cheese and rocket risotto

ChefGoulding@EdmundsWSC @cook_23781120

Saved

Ingredients

40min

3 servings

1.2 litreslight vegetable stock (made with one pot/cube
2 tbspolive oil
1onion finely chopped
7.5 Gfresh thyme leaves, picked
175 mlwhite win
300 gcooked beetroot steeped with 1tbsp balsamic vinegar
250 garborio risotto rice
100 gGoat’s cheese
70 gRocket
e

Saved

Steps

40min

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 and fry for 5 minutes. Stir the chopped thyme and risotto rice. Continue to cook out for a couple of minutes until rice is coated and goes translucent. Pour in white wine, reduce and allow to fully absorb.
2

Stir in half the grated beetroot abs 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

Whizz 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, then stir in most of the rocket.
5

Spoon onto plates, scatter with the remaining goats’ cheese and garnish with the thyme sprigs and the remaining rocket leaves.