Oven-baked beetroot and goat’s cheese risotto

(from Elyce123’s recipe box)

Source: delicious. February 2004

Prep time: 10 minutes
Cook time: 45 minutes
Serves 4 people

Categories: February

Ingredients

  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 leeks, finely chopped
  • 4 sprigs fresh thyme
  • 400g risotto rice
  • 300ml white wine
  • 900ml hot vegetable stock
  • 250g bag fresh baby spinach
  • 250g packet cooked and peeled beetroot, drained and cubed
  • 2 x 100g firm goat's cheeses, cubed

Directions

  1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

  2. Drizzle the olive oil into a large, deep, heavy roasting tin and place in the oven for 2 minutes to heat up. Remove the tin from the oven then stir in the garlic and leek. Place bak in the oven for 3-4 minutes to soften. Add the thyme, rice, wine and stock and put into the oven for 30 minutes, stirring occasionally.

  3. Once all the liquid has been absorbed and the rice feels just cooked, remove the thyme sprigs and stir through the spinach, beetroot and goat’s cheese. Return to the oven for a final 10 minutes.

  4. Season to taste then serve immediately, straight from the pan, with a large rocket and chicory leaf-type salad to balance the creaminess of the risotto.

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