Beetroot and goats’ cheese risotto

Name: Beetroot and goats’ cheese risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 500g/1lb 2oz cooked beetroot; 1 litre/1¾ pints chicken or vegetable stock; 2 tbsp olive oil; 30g/1oz butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 300g/10½oz risotto rice; 1 large sprig thyme; 100ml/3½fl oz dry white wine; small bunch fresh parsley, finely chopped; small bunch fresh dill, finely chopped (optional); squeeze lemon juice (optional); salt and freshly ground black pepper; vegetable oil, for deep-fat frying; handful kale leaves, trimmed, washed and very thoroughly dried; 150g/5½oz creamy goats’ cheese, crumbled; 50g/1¾oz Parmesan (or alternative vegetarian hard cheese)

Instructions

Prep:30minCook:30min

Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto. Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat (of which 14.5g saturates), 5.5g fibre and 1.5g salt.

Updated at: Fri, 28 Mar 2025 12:55:15 GMT