Beetroot Risotto with Goat's Cheese

The ideal autumnal dinner - it makes awesome leftovers too. If there's enough to go round. Revel in the colours of nature.

Prep time: 10 mins  

Cooking time: 35 mins  

Serves 4 

Ingredients 

• 1 Brown Onion  
• 2 Garlic Cloves  
• 1½ Cups Arborio Rice  
• 700ml Vegetable Stock  
• 250g Cooked Beetroot  
• 100g Parmesan or Pecorino Cheese  
• 100g Pistachios  
• 100g Ash Goat’s Cheese  
• Olive Oil  
• Salt and Pepper 
• 30g Butter  
• ¼ Cup White Wine (Optional) 
• Micro Herbs (Optional) 

METHOD  

1. Grate the beetroot and set aside, including the juice. Finely dice the onion and chop the garlic. Bring a large casserole dish to medium-high heat. Drizzle with olive oil, add the onion and garlic and sauté for 3 minutes until softened. Add the rice and cook for 2 minutes. 
    
2. Add the white wine and cook for another 2 minutes until the wine reduces halfway. Add 500ml of stock and bring to the boil while stirring. Turn down heat to medium. Add the beetroot, season well with salt and pepper and mix through stirring continuously. 
    
3. Once the liquids are nearly absorbed, add some more stock, ½ cup at a time, until rice is al dente. Then add the butter and Italian hard cheese, mixing through until creamy. Add some more stock, if necessary, until it reaches your desired consistency.   

Serving suggestion

Serve risotto with a sprinkle of pistachios, some crumbled ash goat’s cheese and garnish with some micro herbs.