Beetroot Risotto with Goats Cheese recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
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Customer recipe by leesa
Added 30 months ago

Finely chop onion and set aside. grate beetroot and set aside. make stock and keep warm in small saucepan. Heat oil in large pan and cook onion for 5mins. stir in half of the grated beetroot and all the rice.cook for about 2 minutes

Then start to add the hot stock one ladle at a time ensuring stock is absorbed by rice before adding another. This will take about 20minutes. Test the rice - it should be firm, but cooked.

blend the remaining beetroot to a paste and then add with the remaining stock to the pan. Cook until the liquid is almost all absorped and has a creamy texture

Stir in half the goats cheese and most of the rocket (leaving a little for garnish) Spoon on to plates and then add goats cheese and rocket on top of the rice and spinkle with chopped walnuts

Do not overcook the risotto. It takes between 20 and 25minutes. You need to stay with it, whilst its cooking to ladle in the stock.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • 1 onion onion (finely chopped)
  • 300g pack of beetroot
  • 250g Arborio risotto rice
  • 100g Goats cheese
  • 70g bag rocket leaves
  • 6 Walnuts
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