Beetroot and Goat's Cheese Risotto
Beetroot and goat's cheese risotto
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
Salt and pepper to taste,
- 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. Slowly add HOT stock 2 cups at a time until the rice is no longer grainy.
- 3. Add half of the goat’s cheese and all the mascarpone until it melts and then add the dill. Season to taste.
- 4. Put the risotto into bowls and garnish with the remaining goats cheese.