BEETROOT, HAZELNUT & GOATS CHEESE RISOTTO
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
1L vegetable stock
1 tablespoon olive oil
1 brown onion, diced
4 garlic cloves, thinly sliced
6 sprigs thyme
1 cup Arborio rice
⅓ cup dry white wine
415g jar Three Threes sweet whole baby beets, roughly chopped
2 tablespoons butter
80g goats cheese
¼ cup roasted hazelnuts, chopped
2 Cups sorrel leaves (or use parsley or dill), to garnish
METHOD
- Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent.
2. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
3. Once the rice is al dente (soft but still with a little bite) stir in butter and beetroot. Continue stirring risotto over a low heat until butter has melted and beetroot has warmed through.
4. Divide risotto between serving bowls. Serve topped with goats cheese, roasted hazelnuts and sorrel..
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