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    You are in: Home / Recipes / Beetroot Risotto With Goats' Cheese & Walnuts Recipe
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    Beetroot Risotto With Goats' Cheese & Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Rhiannon and Matt's Note:

    A beetroot fanatic? Try this colourful risotto out :) Source: Delicious magazine - April 2003

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
    2. 2
      Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
    3. 3
      Add the rice and thyme and stir to coat the rice grains in the butter.
    4. 4
      Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
    5. 5
      Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
    6. 6
      Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
    7. 7
      To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

    Ratings & Reviews:

    • on March 10, 2008

      55

      I haven't tried this yet, but I will this week and will let you know how it goes. :) I'll start you off with five stars though, since with these ingredients I suspect it will be delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beetroot Risotto With Goats' Cheese & Walnuts

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 613.5
     
    Calories from Fat 265
    43%
    Total Fat 29.5 g
    45%
    Saturated Fat 12.2 g
    61%
    Cholesterol 41.2 mg
    13%
    Sodium 207.7 mg
    8%
    Total Carbohydrate 67.4 g
    22%
    Dietary Fiber 6.6 g
    26%
    Sugars 9.8 g
    39%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    vegetable stock

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