Beetroot and Goat's Cheese Risotto




Beetroot and goat's cheese risotto



100g Butter

200g Beetroot, diced 2cmx2cm approx

100g Shallot, finely diced

50g Celery, finely diced

50g Leeks, 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 (can be cream cheese or crème Fraiche)

100g Dill

Salt and pepper to taste, constantly season throughout to your taste.

Balsamic glaze, as a garnish

Olive oil to finish


  1. 1. In a pot add butter, beetroot, shallot, celery, leek and garlic. Gentle saute for approx. 5 mins then add rice, when all the butter has been absorbed add the wine.
  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 finish with the remainder of the cheese dotted around, some balsamic glaze and a splash of olive oil.