Roasted Beetroot and Goats Cheese Risotto
Beets are one of my favourite veggies and one of the most nutritious root veggies. They are a great source of fibre, nutrients and polyphenols.
I love to roast my own in our EVOO as it brings out their sweetness but you can use any kind of cooked beets for ease in this recipe.
6 small beetroots, washed
200g soft goats cheese
1 red onion, finely chopped
2 cloves garlic, minced
500ml chicken or veg stock
150g arborio risotto rice
1 tbsp of white wine vinegar
1 tsp dried/fresh thyme
1 tbsp fresh dill, finely chopped
Pinch sea salt
A few walnuts toasted in a dry pan
2 tbsps Governor extra virgin olive oil
Heat the oven to 180c. Place the beetroots in an oven proof dish, drizzle with EVOO and season with salt. Place in the oven and cook until tender, roughly about 1 hour. Leave to cool then peel off the skin.
Place the beets in a food processor with the stock and blitz until smooth. Pour into a saucepan and bring to a simmer.
Heat the EVOO in a large saucepan to a medium heat, add the onion and sauté for 5mins until soft, add the garlic and cook for 2mins. Stir in the risotto rice, thyme and vinegar and season. Reduce the heat, then using a ladle begin to add the beet stock a ladle at a time until it is all absorbed, make sure to stir all the time to prevent any sticking. The rice should be soft enough to eat, add a little water if not and continue to cook until softened.
Add most of the goats cheese and dill and stir through.
Serve with remaining goats cheese and a drizzle of the Governor EVOO.