Beetroot Risotto With Goat cheese

Beetroot Risotto With Goat cheese
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(Cook With Harish)

Healthy eating has many other benefits. When we eat well we sleep better, have more energy and better concentration – and this all adds up to healthier, happier lives! Healthy eating should be an enjoyable social experience.

Risotto is a great comfort-food dish, yet it also can be loaded with fat from the addition of butter and cheese, If you add beetroot in this its become best combination of healthy and tasty food. Beetroot Helps lower blood pressure, Improves exercise stamina, Helps you maintain a healthy weight etc. Today we going To make Beetroot Risotto With Goat cheese Steps by Steps

  • PREP:……….. 10 MINS
  • COOK:……… 1 HR, 5 MINS
  • Serve :………4
  • Course :………..Vegetarian

Nutrition:

  • kcal……………..434
  • fat ……………..14g
  • saturates…….. 6g
  • carbs………….. 65g
  • sugars………… 14g
  • fibre…………… 5g
  • protein………. 12g
  • salt…………….. 0.7g

INGREDIENTS

  • 8 ounces cold Goat Cheese
  • 6 ounce Beetroot
  • 6 tablespoons unsalted butter
  • 1 medium red onion, finely diced
  • 3 cups finely diced celery
  • 2 garlic cloves, finely Chooped or minced
  • 1 ½ cup Arborio rice
  • 1 teaspoon fine sea salt or kosher salt , more as needed
  • ¾ cup white wine
  • 3 ½ cups good vegetable or chicken stock

PREPARATION

  1. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
  2. In a medium saucepan add enough water so the beets are fully submerged. Bring to a boil, cover and turn down the heat to allow it to simmer for 30 minutes.Once cooked, rinse the beets under cool water. Then pat dry and peel away the skins.
  3. Transfer Beet to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 2 cup of purée.) Reserve.
  4. Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 5 to 6 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
  5. Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
  6. Stir in Beet puree, then taste and add more salt, if needed. Add Goat cheese and stir to melt.
  7. For serve add goat cheese on top.
  8. For serving asparagus and Radish is optimal you can use any seasonal vegetables.


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