25.09.2011
Back at home from our trip and back to cooking in our kitchen! Yay! I saw this recipe in October’s Delicious magazine that I wanted to try.
Beetroot is one of my favourite vegetable and with fresh beetroot in season at the moment, this dish was a must to cook.
Also, by adding the burst of fresh herbs just before serving adds a lovely depth of flavour to the dish.
Ingredients (serves 4):
- Finely grated zest and juice of 1 lemon
- 100ml extra virgin olive oil
- 2 tbsp chopped thyme leaves
- 3 (about 500g) beetroot
- 1.5L (6 cups) chicken stock
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 300g Arborio rice
- ½ cup (125ml) red wine
- 60g unsalted butter
- 120g soft goat’s cheese, crumbled
Preheat the oven to 180⁰C and line a baking tray with foil.
Whisk lemon zest and juice, 2 tbsp oil and 1 tbsp thyme, season and set aside.
Wrap the beetroot in foil and roast for 45 minutes or until just tender. Cool, then peel and chop. Place beetroot on tray, then drizzle with 2 tbsp oil and roast for a further 15 minutes or until starting to caramelise.
Whiz half of the beetroot with 400ml stock until a smooth puree. Pass through a sieve into a saucepan with remaining stock. Bring to a simmer over medium heat, then reduce heat to low and keep warm.
Heat remaining 1 tbsp oil in a pan over medium-low heat, then add onion, garlic and remaining 1 tbsp thyme and cook, stirring, for 3-4 minutes until softened.
Add rice and cook for 2 minutes, stirring to coat the grains.
Add wine and simmer until evaporated.
Add beetroot stock, a ladleful at a time, allowing each to be absorbed before adding the next.
Continue, stirring constantly, for 20 minutes or until rice is al dente (you may not need all the stock). Remove from heat and stir in butter and remaining roasted beetroot.
Serve risotto scattered with goat’s cheese and drizzled with thyme dressing.
