Beetroot Purée Risotto with Goat’s Cheese

Use Purée Beetroot, PONTHIER (1kg) to make this recipe. Beetroot purée gives risotto an even ruby colour and earthy sweetness. Add it near the end so the rice cooks properly in stock first, then finish with goat’s cheese for acidity and creaminess.

At a glance

• Yield: 4
• Preparation: 10 minutes
• Cooking: 25 minutes
• Chilling or freezing: None

Purée Beetroot — PONTHIER (1kg)

£15.47

● In stock

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Ingredients

• 300g beetroot purée, thawed
• 320g Carnaroli or Arborio rice
• 1 small onion, finely diced
• 1 litre vegetable stock, kept hot
• 100ml dry white wine
• 40g unsalted butter
• 100g soft goat’s cheese
• 40g walnuts, toasted and chopped
• 1 tbsp olive oil
• Fine sea salt and black pepper

Method

1. Warm oil and half the butter in a wide pan. Soften the onion without colouring.
2. Add rice and stir for two minutes. Pour in wine and reduce almost completely.
3. Add hot stock one ladle at a time, stirring and allowing each addition to absorb.
4. When the rice is nearly al dente, stir in beetroot purée and cook for three minutes.
5. Remove from heat, beat in remaining butter and half the goat’s cheese. Rest for two minutes, then serve with the remaining cheese and walnuts.

Why this recipe works

Late addition preserves beetroot colour and avoids a thick purée coating raw rice. Goat’s cheese brings the acidity needed to balance the vegetable's sweetness.

Practical tips and variations

• Keep the stock hot throughout cooking.
• Use unsalted stock and season only near the end.
• The finished risotto should slowly spread on the plate.

Serving and storage

Serve immediately. Refrigerate leftovers promptly and reheat once with a splash of stock until piping hot.

Frequently asked questions

Can I make beetroot risotto without wine?

Yes. Replace it with hot stock and add a small squeeze of lemon at the end.

What can replace goat’s cheese?

Use feta for a saltier finish or mascarpone for a milder one.

When should beetroot purée be added?

During the final three to five minutes, when the rice is nearly al dente.