Beetroot Risotto

Earthy beetroot flavours in a hearty dish with fresh goats' cheese.

Ingredients:

  • 1.2 ltr hot vegetable stock
  • 75 g thyme, roughly chopped
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 70g Arborio risotto rice
  • 100 g goats' cheese, crumbled
  • 70 g wild rocket
  • 300 g beetroot dipped in malt vinegar, grated
 
Put the stock in a small saucepan over a low heat to keep it hot. In a large saucepan, heat the oil, then add the onion and fry for 5 minutes. Stir in half of the grated beetroot, along with the chopped thyme and risotto rice.
 
Cook over a low to medium heat for a further 2 minutes, then start adding the hot stock, a ladleful at a time, making sure the liquid is absorbed before adding more – this will take about 20-25 minutes. Test a few grains of rice – it should be firm, but cooked through.

Whizz the remaining beetroot until you have a smooth purée, then stir into the risotto with the last ladleful of stock, cooking until the liquid is almost all absorbed and the risotto is a creamy consistency.
 
Stir in half the goats’ cheese until it melts into the risotto, and then stir in most of the rocket.
 
Spoon onto plates, scatter with the remaining goats’ cheese and garnish with the thyme sprigs and the remaining rocket leaves.
 

Opening Hours

Mon-Sat: 8:30am - 17:30pm
Sun: 10am - 16:00pm
Tel: 01295 262235

Visit Us

Wykham Park Farm
Wykham Lane
Banbury OX16 9UP
Contact us

Follow us

© Copyright 2017 Wykham Park Farm Ltd