Beetroot Risotto with Goat's Cheese and Walnuts

A creamy risotto with sweet, earthy beetroot, tangy goat's cheese and crispy walnuts. It comes entirely from a single pan and is well suited for a weeknight dinner.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Risotto rice (Arborio)
• 250 g Beetroot, precooked
• 1 pc Onion
• 1 pc Garlic clove
• 1.2 l Vegetable stock
• 2 tbsp Olive oil
• 30 g Butter
• 60 g Parmesan, freshly grated
• 120 g Fresh goat's cheese
• 60 g Walnut kernels
• 1 pc Lemon (juice and zest)
• 1 bunch Thyme
• Salt
• Pepper, freshly ground

Method

1. Heat the stock in a saucepan and keep it warm over low heat.
2. Toast the walnuts in a dry pan over medium heat for 3 minutes, until fragrant, then remove and chop roughly.
3. Finely dice the onion and garlic. Heat the olive oil in a wide pot and sweat the onion and garlic in it for 3 minutes, until translucent.
4. Add the risotto rice and stir for 2 minutes until glossy and lightly toasted.
5. Cut the beetroot into small cubes, set aside about 2 tbsp of them, add the rest to the pot and stir briefly.
6. Gradually add enough warm stock to just cover the rice and simmer, stirring often. As soon as the liquid is absorbed, add the next ladle of stock. This takes about 18 minutes, until the rice is creamy yet still al dente.
7. Pick the thyme leaves from the stalks. Remove from the heat, stir in the butter, Parmesan and lemon zest, and season with salt, pepper and a little lemon juice.
8. Let the risotto rest for 2 minutes. Spoon onto plates and sprinkle with the reserved beetroot cubes, the crumbled goat's cheese, the walnuts and the remaining thyme.