Saturday, June 13, 2009

Beetroot & Goat Cheese Risotto

It's been so long since I posted that I wish I had something more spectacular to offer than this risotto. Because it was nice - and actually very much what I felt like eating at the time - but not mind-blowing. Especially seeing as I was watching Masterchef while stirring and they were teaching the contestants how to smoke beetroot. Suddenly this felt a bit average.

But it did look very pretty. And it was very comforting thing to eat on a cold evening, away from home. And you can even make it in a severely handicapped beach-house kitchen. You can find the recipe for it here. I won't copy it out for you, because I hardly changed a thing. Except I'd recommend replacing the tinned beetroot with fresh cooked, of course (peel and cut into bite sized pieces and cook until tender in a little water and a splash of balsamic vinegar). And I was without walnuts, but I think they would have been good.

Because there's such a small amount of red wine in this, I'd recommend buying a better bottle and enjoying (some of) the rest with dinner. It ain't smoked beetroot with feta blini, but then again, this ain't Masterchef.

If you're looking for other ideas for that leftover goat cheese, try this cool food and cooking resource Foodista. Super-useful!

Soft Goat Cheese on Foodista


  1. That looks like a great combination!I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks!

  2. I was quite surprised at this combination, especially the vivid colour until of course I tried it and was pleasantly surprised. Def needs the goats cheese.

  3. You're so right, mangocheeks - this risotto is nothing much without the goats cheese. But it is quick and easy and sort of comforting.


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