Beetroot risotto with goat’s cheese & watercress pesto

Beetroot risotto with goat’s cheese & watercress pesto

From
Grains
Serves
4
Prep
20 mins
Cooking time
75 mins
Photographer
Deidre Rooney

This risotto is an amazing colour. If you don’t want to make the pesto just serve the risotto scattered with the goat’s cheese and perhaps some chopped parsley or little pea shoots.

From the grocer

Ingredients

Quantity Ingredient
30g butter
2 tablespoons olive oil
2 litres chicken or vegetable stock
300g brown risotto rice
125ml dry vermouth
25g blanched almonds
25g lightly toasted walnut pieces
75g hard goat’s cheese, grated
150ml extra-virgin olive oil
80ml thick cream
salt and freshly ground black pepper
110g soft goat’s cheese, crumbled

From the greengrocer

Quantity Ingredient
400g beetroot, grated
4 shallots, finely chopped
3 garlic cloves, finely chopped
65g watercress
a squeeze lemon juice

Method

  1. Preheat the oven to 180°C. Heat the butter and olive oil in a heavy-based ovenproof saucepan over a medium heat. Add the beetroot, shallots and two-thirds of the garlic. Cook gently for 5 minutes, or until the shallots have softened but not coloured. In a separate saucepan, heat the stock to simmering point.
  2. Add the rice to the beetroot mixture and stir to coat in the buttery juices. Cook, stirring, for 1–2 minutes, or until the grains begin to look translucent.
  3. Add the vermouth and allow it to bubble up and reduce slightly. Add one small ladleful of the simmering stock and stir until all of the liquid has been absorbed. Continue adding the stock one ladleful at a time for 10 minutes, then add half of the remaining stock.
  4. Transfer the pan to the oven and cook for 30 minutes. Remove the pan and stir the rice well.
  5. Add the rest of the stock – it must be hot – and return the pan to the oven for a further 20–25 minutes, or until the rice is creamy and soft and the liquid has been absorbed. If it is still soupy after this time, stir over a medium heat on the stovetop until the liquid has been absorbed.
  6. To make the pesto, place the watercress, almonds, walnuts, hard goat’s cheese, extra-virgin olive oil and the remaining garlic in a food processor and process. Scrape into a bowl and stir in the cream and squeeze of lemon juice.
  7. When the risotto is cooked, taste for seasoning. Serve with some of the pesto drizzled on top of each serving, and scatter with the crumbled soft goat’s cheese.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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