Beetroot and Goat's Cheese Risotto




Beetroot and goat's cheese risotto



100g Butter

200g Beetroot, diced 2cmx2cm approx

100g Shallot, finely diced

25g Garlic, crushed

350g Arborio rice

2 cups White wine

1 litre Beetroot vegetable stock, hot

150g Goat’s cheese

75g Mascarpone cheese

100g Dill

Salt and pepper to taste,


  1. 1. In a pot add butter, beetroot, shallot, and garlic. Gentle saute for approx. 5 mins then add rice, when all the butter has been absorbed add the wine and reduce slightly.
  2. 2. Slowly add HOT stock 2 cups at a time until the rice is no longer grainy.
  3. 3. Add half of the goat’s cheese and all the mascarpone until it melts and then add the dill. Season to taste.
  4. 4. Put the risotto into bowls and garnish with the remaining goats cheese.