Ready for a hearty dinner? You’ll love this risotto dish; its complex flavors and simple ingredient list will make you want to cook it right after you watch the video! The paring of walnuts and goat cheese creates a nice combination of rich flavors, and the beet root adds enough vegetable to remove any guilt you might encounter along the way.
450g can whole baby beet root (15.8 oz).
600ml vegetable stock (21 oz)
50g unsalted butter (1.7 oz)
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250g arborio rice (8.8 oz)
2 tsp chopped fresh thyme leaves
150ml red wine (5.29 oz)
75g walnuts, roughly chopped (2.64 oz)
125g soft goats’ cheese (4.4 oz)
Rocket leaves (arugula lettuce), to serve
Warm the vegetable stock and red wine in a sauce pan. Once it’s warm, strain the liquid from the can of beet root and pour it in. Set the strained beet roots aside.
Heat the stock, wine and root to just below the boiling point, then set to simmer
In a separate frying pan, put the butter on medium heat, then add the crushed garlic and onion. Cook until the onion starts to soften.
Add in the Arborio rice and stir, coating the rice in butter, garlic and onion. Stir in the thyme.
Pour 1 ladle of heated vegetable stock, wine and beet root liquid into the pan with the rice and stir. Once the liquid has been absorbed into the rice, pour in another ladle and let it absorb again. Repeat this process until you all the stock and red wine has been absorbed. (This will take about 18-20 minutes.)
Add the beet roots that you strained from earlier. Sprinkle in the walnuts and stir
Serve on a plate and top with goat cheese, walnuts and rocket leaves (arugula).
Want to try this and need written instructions? Click here.
Beet root is high in antioxidants, and can be used as a vitamin supplement. This Nature’s Way beet root supplement comes highly recommended. You can find it on Amazon. Just click the image below.
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