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
Rosemary
2 packet
Marinated Goat Cheese
(Contains: Milk)
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 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. Thinly slice garlic.
- Zest lemon to get a pinch then slice into wedges.
- Thinly slice leek.
- Pick and finely chop rosemary.
- 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-style 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 an oven tray lined with baking paper. 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 beetroot, butter and Parmesan cheese.
- Add a generous squeeze of lemon juice and the reserved beetroot water. Season to taste.
- Divide fall roasted beetroot risotto between bowls.
- Crumble over marinated goats cheese. Sprinkle over chopped walnuts.
- Serve with crispy kale and any remaining lemon wedges. Enjoy!
