Beetroot Risotto
with Creamy Goats Cheese and Hazelnuts
The classic combination of earthy beetroot and creamy goats cheese make a decadent dinner.
Cals 637 · Prot 19 · Carbs 97 · Fat 26
Vegetarian
40 min
The classic combination of earthy beetroot and creamy goats cheese make a decadent dinner.
Cals 637 · Prot 19 · Carbs 97 · Fat 26
Vegetarian
Ingredients
Risotto
Arborio rice
160 Grams
Fresh beetroot
220 Grams
Shallots
1 Piece
Garlic cloves
1 Piece
Water
700 ML
Vegetable stock cube
15*
1 Piece
Dried thyme
2 Grams
Butter
4*
10 Grams
Parmesan
4*
30 Grams
To serve
Walnuts
2*
30 Grams
Soft goat cheese
4*
125 Grams
Allergens
*15 Celery, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2658 / 637 |
| Fats (g) | 25.6 |
| of which saturated (g) | 11.4 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 13.5 |
| Fibers (g) | 6.2 |
| Proteins (g) | 19 |
| Salt (g) | 1.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil beetroot
- Bring a large pot of salted water to boil.
- Trim the beetroot and cut into smaller chunks and add to the pot.
- Lower the heat and simmer for 30-35 min until tender and can be easily poked with a fork or knife.
- Drain and reserve 2-3 Tbsp cooking water.
Tip! Beetroot skin can be kept on or peeled away.
2 Prep
- Meanwhile, boil the measured water.
- Peel and finely chop the shallot and garlic.
- Grate the Parmesan.
- Add the stock cube to boiled water to create stock.
3 Start risotto
- Heat a large pan over medium-low heat with a drizzle of oil.
- Fry the shallot for 3-4 min or until softened.
- Add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
- Add dried thyme. Stir to mix.
4 Simmer
- Add 1/3 of the stock. Stir continuously until it has absorbed.
- Continue to add the stock, a little at a time.
- Stir the risotto continuously for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
5 Finish risotto
- Add the cooked beetroot with 2-3 Tbsp reserved water to a blender.
- Blend on high speed until smooth.
- Once the risotto is ready, add the pureed beetroot and mix through to obtain even colour.
- Cook for 2-3 min.
- Turn off the heat and stir through the grated Parmesan and butter.
- Add a splash of water to loosen if necessary.
- Adjust seasoning to taste.
6 Serve
- Crumble the goats cheese.
- Roughly chop the hazelnuts.
- Serve the Beetroot Risotto topped with crumbled Goats Cheese and chopped Hazelnuts.
Tip! Toast the walnuts in a hot, dry pan for 2 min or until starting to brown.
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