Beetroot, Lime & Goats Cheese Risotto
Toast’s Own Beetroot, Lime & Goats Cheese Risotto
1. Beetroot & Tomato Stock
Makes 2L. The stock can be made the day before and left overnight.
You can use chicken stock but this furthers the depth of flavour and earthiness of the beetroot
2 large beetroot
4 med vine / Roma tomato
1/2 bunch Marjoram
2 Garlic cloves
1L Chicken stock
1 tbl spoon Olive oil
Salt & Pepper to taste
Cut stalks off beetroot and rinse. Keep the stalks, cut into small pieces
Cut beetroot into 8th’s (no need to peel)
Use the whole leek, roughly chopped. If dirty, rinse
Cut tomatoes into 8th’s
Crush garlic and finely chop marjoram
Heat large pot and add oil, salt, pepper, garlic & marjoram, lightly fry off and add chopped leek, cook lightly.
Add tomatoes and fry off until they begin to collapse.
Add beetroot, beetroot stalks, stock & water.
bring to the boil, turn down heat and simmer for at least 2-3 hours.
Once done, strain and put the liquid aside.
1.5 large beetroot, peeled & diced small (1-2cm pieces)
2 med tomato, diced into 8th’s
1 sml red onion, sliced med
2 cups arborio rice
2 tbl spoon olive oil
2L beetroot & tomato stock
1 x garlic clove
1/4 bunch Sage
2 limes, 1 cut into 1/4
1 yellow capsicum, cut roughly
100g green beans, halved (i used zucchini but would substitute green beans)
100g goats cheese
200g prosciutto, pulled apart roughly
salt & pepper to taste
Fry off 1tbl spoon olive oil, onion, garlic, sage, 100g proscuitto, salt & pepper. fry off until onion is browned
Add rice & remaining olive oil. Mix through until rice thoroughly coated.
Add tomato, bring to heat and cook until the tomato collapses. Add a ladel of stock at same time
cook until stock has been absorbed
Add diced beetroot & ladel of stock. absorb
squeeze juice from cut lime into mix and add lime when squeezed. mix through, add stock, absorb.
When rice half cooked add in beans and capsicum.
continue absorbing until cooked. Rice should be just passed al dente when ready.
squeeze juice from remaining lime through mix
add 3-4 small dollops of goats cheese to each plate, don’t mix through too much so it holds it’s shape.
fry remaining proscuitto and serve with piece on top (i didn’t but meant to)