Beetroot Risotto with Goat's Cheese

Hotpan: Serves 2 as a main course, 4 as a starter 

INGREDIENTS

Risotto and warm goat’s cheese

  • 300 g beetroot, raw
  • 1 onion
  • 1 garlic clove
  • 3 tbsp olive oil
  • 300 g risotto rice
  • 200 ml white wine
  • 700 ml vegetable stock
  • A few sprigs of thyme
  • 80 ml single cream
  • 4 slices of goat’s cheese (2-3 cms thick)
  • 80 g walnuts, chopped and roasted
  • Grated rind from 1/2 orange

Beetroot carpaccio

  • 2-3 small beetroots in various varieties e.g. Tonda di Chioggia with red-white striped flesh, or Golden with orange to yellow flesh.
  • A little olive oil for dribbling over
  • A few sprigs of fresh dill
  • Salt
  • Pepper


PREPARATION

Beetroot carpaccio

  • Wash the beetroot for the carpaccio; peel, then halve it and slice into very thin slices with the plane side of a box grater. 
  • Spread out on a large plate and dribble with a little olive oil; sprinkle with dill, salt and pepper and place on one side until ready to serve. 

Preparation of beetroot risotto and warm goat’s cheese

  • Wash the beetroot, trim and grate with the coarse side of a box grater or use the food processor. 
  • Peel the onion and chop finely. 
  • Heat the vegetable stock in a pan on the hob. 
  • Heat the olive oil in the Hotpan on medium heat. Add the onion and crushed garlic to the oil, cook lightly without allowing to brown. 
  • Then add the risotto rice, the beetroot as well as the thyme leaves of thyme and cook for 2-3 minutes whilst stirring. Add the white wine, leave to simmer and let the wine reduce. 
  • Pour on the vegetable stock and bring to the boil for approx. 2 minutes whilst stirring continuously. 
  • Close the Hotpan casserole with the lid, remove from the hob and leave to cook until soft for 15 minutes in the thermal holder, keeping the lid closed. 
  • So that the risotto can be served at the same time with the warmed goat’s cheese, the oven is now pre-heated to 180°C, or use the grill. 
  • Prepare the goat’s cheese by cutting into slices of approx. 2-3 cms in thickness and place on a baking sheet lined with baking parchment. 
  • When the risotto’s cooking time is reached, the Hotpan’s lid can be opened. The liquid should all be absorbed. 
  • Place the Hotpan casserole back onto the hob, add the cream and season to taste with pepper and salt. 
  • Stir continuously for approx. 5-10 minutes until just right. The rice is cooked when it is soft but still al dente in the middle. 
  • Shortly before the risotto has reached the desired consistency, place the baking sheet with the cheese into the pre-heated oven and bake the cheese for about 5 minutes until it has started to melt, but is not completely liquid. 
  • Arrange the risotto on the plates, garnish with some slices of beetroot carpaccio and add the warmed goat’s cheese straight from the oven. 
  • Garnish with the cheese, with roasted walnuts and a little grated orange rind.


SERVING SUGGESTIONS 

  • If the risotto is served without warmed goat’s cheese, 80 g of grated parmesan can be added with the cheese at point 4.


Source: nom-nom.ch

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