Risotto: Beetroot Risotto

Name: Risotto: Beetroot Risotto
Yield: Serves 4–6
Ingredients: baked golden beets, optional; 450 g beetroot, juiced; 600 ml warm vegetable stock; 2 tablespoons olive oil; 250 g carnaroli rice*; 1 onion, finely chopped; 2 garlic cloves, crushed; ¼ cup grated Drunken Pecorino cheese; 1 tablespoon unsalted butter; 2 teaspoons chopped thyme; 100 ml red wine; 75 g walnuts, roughly chopped; wild rocket; 125 g soft goat’s cheese

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Reuben at Home

By Reuben Riffel

Published 2016

About

Ingredients

450 g beetroot, juiced
600 ml warm vegetable stock
1

Main course
Vegetarian

Method

Strain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre. Keep warm.
Cook the onion and garlic in olive oil in a large pan over medium heat, until just softened.
Add the rice and thyme and stir to coat the rice grains.
Pour in the red wine and continue cooking until most of it has been absorbed.
Add th