The primary focus here is on the delectable Beetroot Risotto from Sage and Honey, which is a true delight during this season. Indulging in a well-prepared risotto brings a comforting warmth that can only be described as heavenly. This particular dish, with its rich and creamy flavor, is truly unbeatable. I had the pleasure of trying it at a fitness retreat in Somerset recently, where it provided the perfect pick-me-up after a tiring day of workouts.
The combination of beetroot and goat's cheese in this recipe is a match made in culinary heaven. The sweetness and earthiness of the beetroot beautifully balances the lusciousness of the goat's cheese, resulting in a dish that ranks highly among my personal favorites.
Thanks to Ellie from Sage and Honey, we are fortunate enough to have access to the recipe for this sensational dish. Now you too can savor its incredible taste. And here's an added bonus: it's incredibly healthy as well!
Subtitle: Understanding the Basics of Risotto with Beetroot and Chèvre Main Content: Risotto is a classic Italian dish that consists of creamy, flavorful rice cooked to perfection. In this recipe, we will be using 200g of Caranoli risotto rice, which is known for its ability to absorb flavors while retaining a firm texture. To enhance the taste, we recommend using 600ml of vegetable or chicken stock. One of the star ingredients in this dish is beetroot. With its vibrant color and earthy flavor, beetroot adds a unique twist to the traditional risotto. Begin by peeling and dicing 500g of beetroot into small cubes. Heat some rapeseed oil in a pan, then add the diced beetroot and stir fry until tender. To complement the beetroot, we'll need some additional ingredients. Finely chop one onion and mince two cloves of garlic. In a separate pan, heat some more rapeseed oil and sauté the onion and garlic until they become translucent and fragrant. Now it's time to combine all the flavors together. Add the risotto rice to the pan with the onions and garlic, stirring continuously for a few minutes until the rice is coated in the oil and begins to toast slightly. This step helps to unlock the starches in the rice, resulting in a creamy texture. Gradually pour in the hot stock, a ladleful at a time, and stir well after each addition. This slow and steady process allows the rice to absorb the stock slowly, releasing its starches and creating the signature creaminess of risotto. Keep adding stock and stirring until the rice is cooked al dente - tender yet still firm to the bite. As a final touch, we'll add slices of chèvre goats cheese to the risotto. Place four and a half centimeter thick slices on top of the risotto and cover the pan with a lid. Allow the heat to melt the cheese gently until it becomes soft and creamy. Serve the risotto hot, garnishing with some freshly chopped herbs like parsley or thyme for an added burst of freshness. The combination of the beetroot, chèvre goats cheese, and perfectly cooked risotto rice will create a mouthwatering and visually stunning dish that is sure to impress!
What’s In It?
How Do I Make It?
Take slices of goats cheese and place them on a baking sheet. Use a blow torch to create a charred effect on the cheese. In the absence of a blow torch, you can place the cheese under a very hot grill for about 20 seconds until some color starts to form.
Serve the risotto in warm bowls. Top it off with the charred goats cheese and garnish with micro greens, cress, or rocket. If desired, pearl barley can be used as an alternative grain.
To explore more of Ellie’s wholesome recipes or learn about her culinary services, please visit the Sage and Honey website.