Beetroot and goat's cheese risotto

Callum and Themis

Beetroot & goat's cheese risotto with fennel & orange salad

This big beautiful pink risotto is earthy, rich and creamy, and partnered with the fresh zesty fennel and orange salad it makes a delicious vegetarian dish. 

Serves 4 

Beetroot & goat's cheese risotto

  • 4 beetroot (beets) 
  • 1/4 cup pine nuts 
  • 1 litre salt-reduced chicken or vegetable stock 
  • 1 tablespoon olive oil 1 brown onion, finely diced 
  • 4 garlic cloves, thinly sliced 
  • 3 handfuls basil, leaves picked, stems finely chopped 
  • 1 cup arborio rice 
  • 1/3 cup dry white wine 
  • 60 g goat’s cheese, crumbled 

Fennel & Orange Salad 

  • 1 small fennel bulb 
  • 2 oranges 
  • 2 teaspoons apple cider vinegar (or lemon juice) 
  • 1 tablespoon olive oil 

Preheat the oven to 200°C /Gas 6. Individually wrap the beetroot in foil, place on a tray and roast for 1 hour or until tender when pierced with a knife. Add the pine nuts to the tray for the final 5 minutes of cooking, to toast. Remove from the oven and set aside to cool. Put the stock in a saucepan and bring almost to the boil, then remove from the heat. 

Heat the olive oil in a large, heavy-based saucepan over medium–low heat. Add the onion, garlic and basil stems, and cook gently, stirring occasionally, for 1–2 minutes until the onion is translucent. Add the rice, increase the heat to high, then add the wine. Once the wine bubbles away add the stock, a splash at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 16–18 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking, then add a little hot water. Meanwhile, put on some disposable gloves and peel the beetroot—the skin should slip off. Dice the beetroot and reserve. 

To make the salad, thinly slice the fennel, segment (or peel and slice) the oranges and combine in a bowl. Dress with the apple cider vinegar and olive oil and set aside to serve. Stir the beetroot into the rice to stain the rice pink. Transfer the risotto into four serving bowls, top with the goat’s cheese, toasted pine nuts and the basil leaves, and serve with the fennel and orange salad.

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