Beetroot Risotto with Goat Cheese, Thyme and Walnuts
This dish is every bit as delicious as it is beautiful. Beetroot, thyme, walnuts, and goat cheese are an irresistible combination, and this dish is perfect for both everyday meals and special occasions.This recipe does not meet the requirements for the Danish Whole Grain Logo, but it is a way to incorporate more whole grains into your everyday diet.
Ingredients
- 300 g beetroot
- 250 ml whole grain rice
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil or rapeseed oil
- 800-900 ml hot vegetable stock
- 1 tbsp apple cider vinegar
- 40 g finely grated Parmesan or Vesterhavs cheese
- Salt and freshly ground black pepper
Topping
- 100 g mild goat cheese (goat cheese log or good-quality firm feta)
- 40 g walnuts
- Fresh thyme sprigs
Instructions
Beetroot Base
- Peel the beetroots. Cut 200 g into large chunks and boil in unsalted water until completely tender. Blend until completely smooth and intensely red, adding a spoonful of the cooking water if needed to help the blender.
- Finely grate the remaining 100 g of beetroot and set aside.
Risotto
- Heat the oil in a deep frying pan or saucepan. Sauté the onion and garlic for a couple of minutes until softened and translucent, without allowing them to brown.
- Add the rice and toast for 1–2 minutes, stirring continuously.
- Add 100 ml of vegetable stock and the apple cider vinegar, and let it cook down completely while stirring.
- Gradually add the remaining hot vegetable stock, about 200 ml at a time. Allow the rice to absorb the liquid before adding more, stirring regularly. Whole grain rice takes approximately 40 minutes to become tender.
- When the rice is almost tender, stir in both the blended beetroot purée and the finely grated raw beetroot. Simmer for 2–3 minutes, until everything is heated through and well combined.
- Meanwhile, toast the walnuts in a dry frying pan or in the oven until lightly golden.
- Remove the risotto from the heat and stir in the grated Parmesan until the risotto is creamy and delicious. Season to taste with salt and plenty of freshly ground black pepper.
To serve
- Serve the hot, creamy risotto in deep plates. Crumble pieces of goat cheese (or feta) over the top, sprinkle with roughly chopped toasted walnuts, and garnish with fresh green thyme sprigs.