Eunice Power - Outside Catering Company, Waterford, Ireland.

Friday, January 6, 2012

Beetroot Risotto with Ardsallagh Goats Cheese

Beetroot gives this dish a wonderfully vibrant colour. The flavour and texture of the Goats Cheese is a perfect foil to the earthiness of the beetroot. 

Serves 4
  • 25g butter
  • 1 onion, peeled & finely chopped
  • 1 clove garlic, peeled & sliced
  • 225g Arborio rice
  • Salt & pepper
  • 1 ΒΌ pints / 750ml vegetable stock
  • 3 medium sized beetroot cooked and peeled
  • 4 tablespoons freshly grated parmesan cheese
  • Extra parmesan cheese to serve
  • 200g of Ardsallagh goats cheese
  • A handful of finely chopped chives.
Melt the butter in a heavy based saucepan. Add the onion and garlic and cook for about 5 minutes or until the onion is beginning to soften. Add the rice, salt and pepper and cook stirring, for about 2 minutes. Add just enough stock to cover the rice and continue cooking, stirring all of the time until most of the stock has been absorbed.

Continue adding stock until most of it has been absorbed and continue in this way adding more stock until it is completely absorbed and the rice is tender.

Meanwhile liquidise the beetroot with some freshly milled salt and black pepper, then stir this into the rice. Heat through for 1 - 2 minutes, remove from the heat and stir in the parmesan. Adjust the seasoning, divide between four bowls top, crumble some goats cheese on each portion, and sprinkle with finely chopped chives.