Beetroot and bitter salad leaf risotto dressed with goats' cheese (V)

From Cookipedia

This vegetarian rice recipe is a variation of a recipe on a Sainsbury's recipe card.

As with all risottos, adding the stock during the rice cooking stage will take your full attention, so this is not a heat it and leave it recipe.

It serves 4 with fairly small portions, but it is quite filling.

Beetroot and bitter salad leaf risotto dressed with goats' cheese (V)
Servings:Serves 4
Calories per serving:247
Ready in:1 hour, 10 minutes
Prep. time:25 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:19th January 2014

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Mise en place


  1. Make up the stock with boiling water and keep it hot over a very low flame
  2. Heat the oil in a large saucepan and add a big pinch of black pepper
  3. Sauté the onion for 5 minutes, don't brown it.
  4. Sauté the garlic for 1 minute
  5. Stir in the rice and allow it to become coated by the oil
  6. Mix in the grated beetroot and half of the thyme leaves
  7. Allow the beetroot to warm through
  8. 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.
  9. Keep the rice simmering during this stage
  10. 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
  11. 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
  12. Spoon onto serving plates and dress with the remaining goats' cheese and salad leaves

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