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List of ingredients for Beetroot and bitter salad leaf risotto dressed with goats' cheese (V)


* 1.2 Litres weak Vegetable stock (use 1 Vegetable stock cube or 1 level teaspoon of Vegetable Bouillon powder.
* 1 tablespoon Olive oil
* A big pinch of freshly ground black pepper
* 1 medium Onion, peeled and very finely chopped
* 1 Clove of Garlic, peeled and crushed
* 300 g pack of cooked Beetroot, dipped in Vinegar
* Freshly picked and chopped Thyme leaves from a large sprig of Thyme
* 250 g Italian Risotto rice
* 100g roll of Goats' cheese, crumbled
* 80 g mixed Bitter Salad leaves, (Watercress, Spinach, Rocket), large stems discarded

===Method===
* Make up the Stock with Boiling water and keep it hot over a very low flame
* Heat the Oil in a large saucepan and add a big pinch of Black pepper
* Sauté the Onion for 5 minutes, don't Brown it.
* Sauté the Garlic for 1 minute
* Stir in the Rice and allow it to become coated by the Oil
* Mix in the Grated Beetroot and half of the Thyme leaves
* Allow the Beetroot to warm through
* Start adding the hot Stock to the Rice, 1 ladleful at a time. Wait until the previous ladle of Stock has been completely absorbed before adding the next ladleful. This will take 25 to 35 minutes.
* Keep the Rice Simmering during this stage
* When you are down to the last ladle of Stock, add it with the Beetroot pureé and ensure most of the liquid is absorbed into the Rice
* Stir in the Salad leaves and half of the Goats' cheese, let the leaves wilt and the Cheese melt into the Rice, giving it a nice creamy finish
* Spoon onto serving plates and dress with the remaining Goats' cheese and Salad leaves
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Beetroot_and_bitter_salad_leaf_risotto_dressed_with_goats'_cheese_(V)

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