Beetroot and goats' cheese risotto with mint gremolata
Serves: 4
Prep time: 25 minutesTotal time: 
Recipe by Myles Williamson / Recipe photograph by Tara Fisher
Beetroot and goats' cheese risotto with mint gremolata
Beetroot is wonderful in risotto and turns the rice a gorgeous colour
Serves: 4
Prep time: 25 minutesTotal time: 
See more recipes
Nutritional information (per serving)
Calories
647Kcal
Fat
30gr
Saturates
16gr
Carbs
72gr
Sugars
9gr
Fibre
4gr
Protein
20gr
Salt
1.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 tbsp olive oil
- 1 x 500g raw beetroot, trimmed, peeled and cut into 1cm cubes
- 1.75 litres vegetable stock
- 1 onion, finely chopped
- 300g arborio or other risotto rice
- 60g Parmesan or vegetarian hard cheese, fine
- 50g unsalted butter, cubed
- 125g soft goats' cheese (we used Abergavenny)
For the gremolata
- 1 x 28g pack mint, leaves only, roughly chopped
- finely grated zest of 1 large orange
- 1 small garlic clove, crushed
Step by step
Get ahead
Prepare up to the end of step 2 up to a day ahead, chill.
- Heat 1 tablespoon of oil in a large heavy- based pan, add the beetroot and season. Cover with a tight-fitting lid and cook over a low-medium heat for 35-40 minutes, stirring occasionally, until almost tender.
- About 10 minutes before the beetroot is ready, heat the stock in a saucepan over a very low heat and leave to simmer gently. When ready, set half of the beetroot aside and blend the rest in a small food processor with 1 large ladleful of hot stock (about 150ml) until smooth, scraping down the sides as needed; season.
- Add the remaining 1 tablespoon of oil and the onion to the pan that you cooked the beetroot in, and cook over a medium-low heat for 5-7 minutes until softening. Turn up the heat, add the risotto rice and cook for 2-3 minutes, stirring, before adding 2 ladlefuls of stock to just cover the rice. Simmer, stirring occasionally, only adding more stock once the rest has been absorbed, until the rice is until is just tender (about 18-20 minutes); you may not need all the stock.
- Stir in the beetroot purée and cubes, plus the Parmesan and butter, until combined. Remove from the heat. Cover loosely and leave to rest for about 5 minutes, while you mix the gremolata ingredients together. Season the risotto and adjust the consistency; if it’s too dry add a splash more stock or water. Divide between 4 shallow bowls, topping with a spoonful of the goats’ cheese and the gremolata.
