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Beetroot & Goat's Cheese Risotto

Beetroot & Goat's Cheese Risotto

Serves pea 4 Clock icon 40 minutes
Sweet and earthy beetroot work wonders with salty goats cheese in this luxuriously silky blood red risotto.

9 Farmdrop products in this recipe

£ 20 .75
9 items.

Here's how you do it

  1. Preheat the oven to 200 C. Peel and roughly chop the beetroot then drizzle with oil and wrap in tin foil. Pop in the oven and cook for around 20 minutes until softened.

  2. In a saucepan, bring the stock to the boil then reduce to a simmer until ready to use.

  3. To a separate, heavy based saucepan, add 2 tbsp oil, the onion, garlic and the thyme. Sweat on a low heat for 10 minutes until translucent.

  4. Add the risotto rice and stir to coat all the grains in oil. Turn up the heat slightly and add the wine. Stir and allow grains to absorb the wine.

  5. Stirring constantly, add the stock, a ladle at a time, giving the rice time to absorb before adding the next ladleful. After about 20-25 minutes, when the rice can barley absorb any more stock, take the risotto off the heat.

  6. Remove the beetroot from the oven, tip into a food processor with the goats cheese and blitz to a paste. Stir into the risotto. You may need to add a little more stock to loosen slightly.

  7. Grate most of the Parmesan into the risotto, saving a little garnish, and stir. Check for seasoning then plate up, topping with pea shoots, a little drizzle of olive oil and a final grating of Parmesan


  • 1 onion, finely diced
  • 2 garlic cloves crushed
  • 3 thyme sprigs, leaves picked
  • 300g raw beetroot
  • 250g risotto rice
  • 100g Goats cheese
  • 100g Parmesan
  • 50g pea shoots


  • 120ml white wine
  • Salt & pepper
  • 3 tbsp olive oil
  • 1 litre stock

Suitable for

  • Gluten free