Beetroot Risotto with Goats Cheese and Walnuts

    10m prep time
    30m total time
    Easy level
    14 ingredients

A vibrant and wholesome risotto. Beetroot and goat's cheese is one of the most classic flavour combinations and when mixed with creamy arborio rice, it's taken to another level of yumminess. Dill is our number one choice of herb here. Its floral tones complement the beetroot perfectly, but you can also use thyme or oregano for a more woody note.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the stock in a saucepan. Place a large saute or frying pan onto the heat and turn to low. Add the olive oil and when warm add diced shallots and chopped garlic. Add a large pinch of salt and cook for 3-4 minutes.

Step 2

Now add the arborio rice and stir the rice around in the shallots and garlic. Pour in the rose wine if using and stir, on low heat until the wine has been absorbed by the rice. Add all of the grated beetroot, thyme leaves and mix well. Season with black pepper.

Step 3

Add the hot veg stock ladle by ladle until all the stock is gone. This will take about 17-20 minutes and you will need to stir the risotto often.

Step 4

Once cooked (the rice should have a slight bite) stir through the butter and serve with crumbled goat's cheese and chopped dill. Top with the chopped walnuts and a drizzle of balsamic glaze if you wish.
  • Ingredients
  • Based on 4 servings
  • 800ml Vegetable Stock 1 x Kallo Organic Vegetable Stock Cubes 8x11g
  • 2 Shallots, peeled and finely chopped 1 x Sainsbury's Echalion Shallots 400g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 100g Walnuts, broken 1 x Sainsbury's Walnuts, Halves 100g
  • 2 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic
  • 125g Goats Cheese, crumbled 1 x Sainsbury's Abergavenny Goats Cheese 125g
  • 10g Dill, roughly chopped 1 x Sainsbury's Bunched Dill 20g
  • 190ml Rose Wine, approx, or white wine 1 x Mondelli Pinot Grigio Blush (Small bottle) 187ml
  • 30g Butter 1 x Sainsbury's British Butter, Salted 250g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 250g Cooked Beetroot, grated 1 x Sainsbury's Beetroot Vacuum Pack 250g
  • 2 tsp Balsamic Glaze, to drizzle at the end 1 x Sainsbury's Balsamic Glaze 250ml
  • 2 tsp Thyme, leaves stripped from stem 1 x Sainsbury's Bunched Thyme 20g
  • 300g Arborio Rice 1 x Sainsbury's Arborio Risotto Rice 500g
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