Risotto of Felixkirk Organic Beetroot with a Deep-Fried Blue Wensleydale Beignet, Wild Garlic Pesto

Name: Risotto of Felixkirk Organic Beetroot with a Deep-Fried Blue Wensleydale Beignet, Wild Garlic Pesto
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 100 g Blue Wensleydale cheese; 5 g finely diced shallots, sweated off; 315 g par-cooked arborio rice, sweat the rice and add onion and garlic; 315 g par-cooked arborio rice, sweat the rice and add onion and garlic; 150 ml virgin olive oil; 2 cloves of garlic, crushed; 1 pinch finely chopped sage; 25 g pinenuts, toasted; salt and pepper; 50 g parmesan, grated; 200 g wild garlic leaves; salt and pepper; 50 ml whipping cream; 50 g shredded baby spinach; 315 g par-cooked arborio rice, sweat the rice and add onion and garlic; 315 g par-cooked arborio rice, sweat the rice and add onion and garlic; 425 g beetroot thoroughly washed; 250 ml good full-bodied fruity wine (Shiraz or alternatively a splash of cassis); 250 ml good full-bodied fruity wine (Shiraz or alternatively a splash of cassis); 50 g Blue Wensleydale cheese, finely grated

Preparation info

Serves
four

Difficulty
Medium
Ready in
1 hr 5

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

A great and very impressive starter or main course alike, as a result of the deep burgundy colour of the beetroot. We use the long “Alto” variety which is grown by Jo Campbell who provides us with spectacular fruit, vegetables and flowers from the Mount St John Estate situated above the village of Felixkirk, in the shadow of the Hambleton Hills. The Blue Wensleydale is made from milk of the Friesian herds around the market town of Hawes in the Yorkshire Dal

Ingredients

Europe
United Kingdom
Starter
Main course
Gluten-free
Vegetarian

Ingredients

Method