Mashed Beetroot & Goat Cheese Risotto
with Crispy Kale & Lemon
- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Wheat
A vibrant, jewel-toned celebration of autumnal abundance, this creamy leek risotto is swirled with earthy herby mashed beetroot and lifted by bright lemon zest. Topped with a textural tapestry of crispy kale, marinated goat cheese and crunchy walnuts, every bite offers a sophisticated balance of warm and zesty notes.
Ingredients
2
Beetroot
1
Kale
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
2
Garlic
1
Lemon
1
Leek
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Boil the kettle. Half-fill a medium saucepan with
boiling water and add a generous pinch of salt.
• Peel beetroot and cut into 1cm chunks.
• Cook beetroot in boiling water, over high heat, until
easily pierced with a fork, 30-35 minutes.
• Reserve a splash of beetroot cooking water. Drain
and return beetroot to saucepan. Mash and cover to
keep warm.
TIP: Cutting the beetroot very small helps it cook faster!
• Meanwhile, tear kale leaves, then discard stems.
• Roughly chop walnuts (see ingredients).
• Thinly slice garlic.
• Zest lemon to get a pinch, then slice into wedges.
• Thinly slice leek (see ingredients).
• Pick and finely chop rosemary (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook leek, stirring, until softened, 4-5 minutes.
• Cook garlic until fragrant, 1 minute.
• Add risotto rice and stir to coat. Add garlic &
herb seasoning, rosemary, lemon zest, stock
concentrate and the water and stir to combine.
• Bring to the boil, then remove from heat.
• When the risotto has 10 minutes remaining, add
kale to a lined oven tray. Drizzle with olive oil and
sprinkle with salt. Gently toss to combine.
• Roast until crispy, 8-10 minutes.
• Transfer risotto to a large baking dish.
• Cover tightly with foil and bake until liquid is
absorbed and rice is ‘al dente’, 24-28 minutes.
• Remove risotto from oven and stir through mashed
beetroot, the butter and Parmesan cheese.
• Add a generous squeeze of lemon juice and the
reserved beetroot water. Season to taste with salt
and pepper.
TIP: ‘Al dente’ rice is cooked through but still slightly
firm in the centre.
• Divide mashed beetroot risotto between bowls.
• Crumble over marinated goat cheese. Sprinkle over
chopped walnuts.
• Serve with crispy kale and any remaining lemon
wedges. Enjoy!
