Beetroot Risotto with Goat’s Cheese Recipe

Sometimes you just feel like a hearty warm meal like risotto, especially when the weather cools down (like it has for us here at the SWEAT office). This beetroot risotto with goat’s cheese is the perfect meal for those cooler nights or anytime you’re in the mood for something a bit more filling. 

Did you know that beetroot can contain many health-boosting nutrients? Beets are high in vitamin C, which can boost your immunity, as well as many other essential vitamins and minerals. No wonder they’re often referred to as a superfood! 

If you want to incorporate beetroot into your meal but are in the mood for something a bit lighter than risotto, make sure you also check out our Roasted Beetroot, Goat’s Cheese and Walnut Salad Recipe.

Ingredients (makes 4 serves):

• ½ lemon, zested and juiced

• 2 tbsp olive oil

• 1 tbsp chopped thyme leaves

• sea salt and ground black pepper, to taste

• 4 small (about 500g) fresh beetroot

• 50g walnuts, roughly chopped

• 1.5L (6 cups) salt-reduced vegetable stock

• 1 brown onion, finely diced

• 3 garlic cloves, crushed

• 300g arborio rice

• 120g soft goat’s cheese, crumbled

• 1 large handful rocket leaves, to serve

Method:

1. Preheat the oven to 180℃ (355℉).

2. Whisk the lemon zest and juice, 1 tablespoon olive oil and half the thyme leaves together in a small bowl. Season with salt and pepper, if desired, and set aside.

3. Wrap the beetroot in foil with 1 tablespoon of water (this helps the beetroot to steam). Place in a small roasting pan and bake in the oven for 30-40 minutes or until tender. Test the beetroot with a skewer — it is cooked if a skewer pierces the flesh easily. Set aside to cool. When cool enough to handle, peel and chop into bite-sized pieces.

4. Meanwhile, heat a small non-stick fry pan over medium heat. Add the walnuts and cook for 4-5 minutes or until fragrant and lightly toasted, stirring constantly. Transfer to a bowl and set aside.

5. Place half of the beetroot and 400ml stock in a high-powered blender and blend until smooth. Strain the beetroot puree through a sieve into a medium saucepan. Add the remaining stock and heat over medium heat, then reduce the heat to low and keep warm.

6. Heat the remaining oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is soft and translucent, stirring occasionally. Add the rice and remaining thyme and cook for 2-3 minutes, stirring constantly to coat the rice grains in the oil. Pour 200ml of the stock into the pan containing the rice and cook until most of the liquid has been absorbed, stirring constantly.

7. Reduce the heat to medium-low. Add the remaining stock a ladleful at a time and allow the liquid to be absorbed before adding the next ladleful, stirring constantly. Cook for 20-25 minutes or until the rice is cooked but al dente, stirring constantly. If all the stock has been used and the rice is not ready, add 60ml (¼ cup) hot water at a time until the rice is cooked. Remove from the heat.

8. Add the remaining chopped beetroot and two-thirds of the walnuts to the risotto and gently stir to combine. Season with salt and pepper, if desired.

To serve, divide the risotto over four serving bowls. Top with the goat’s cheese, remaining walnuts and rocket leaves. Drizzle over the dressing and enjoy!

How else do you use beetroot in your meals? Share your favourite recipes with us on Instagram at @sweat. 

Bon appe-beet!