Beetroot risotto, roasted cauliflower and goat's cheese
Based on a recipe from Harry Williams, head chef at Alpha Street Kitchen & Bar, Cambridge. The beetroot juice can be from a can. A little Fresh As freeze-dried beetroot powder will help with the colour. Risotto is best served freshly made but it can be made ahead and reheated. Add a little extra liquid.
|1 tsp||Cumin seeds|
|1 tsp||Coriander seeds|
|1 tsp||Fennel seeds|
|1 pinch||Salt and pepper|
|1 small handful||Fresh basil, to garnish|
|75 g||Soft white goat's cheese|
|2 Tbsp||Olive oil|
|1 medium||Onion, diced|
|1 clove||Garlic, crushed|
|1 cup||Arborio rice|
|¾ cup||White wine|
|¾ cup||Beetroot juice|
|1 cup||Vegetable stock, hot|
|1 cup||Grated parmesan cheese|
- Preheat oven to 200°C.
- Cut the cauliflower into tiny florets. Crush the seeds together with a mortar and pestle. Melt the butter in an ovenproof dish then stir in seeds and cauliflower. Roast until cauliflower starts to brown. Season . Cut the goat’s cheese into 1cm portions.
- To make the risotto, place a non-stick frying pan on medium heat and add the oil and butter. Add the onion and cook, until transparent. Stir in the garlic and rice. Pour in the wine and simmer, stirring, until the rice has absorbed the wine.
- Add the beetroot juice and — stirring constantly — simmer until it is fully absorbed. Add the vegetable stock and stir constantly until absorbed. Fold in the grated parmesan.
- Stir in the butter and season.
- To serve, place the risotto in four bowls, top with roasted cauliflower or place it around the rim of the bowl. Garnish with the goat’s cheese and the basil leaves.
If you liked this recipe, try Jan's hot potatoes with parsley dressing