recipes
Beetroot and chicken risotto with goat`s cheese
2022-02-12
Ingredients
- 1 knob butter (Valio)
- 1 tbsp. olive oil
- 1 x 200g chicken breast, diced
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp. chopped fresh rosemary
- Salt and pepper to taste
- 2 cups Arborio rice (Lamb brand)
- 150ml red wine
- 1 tbsp. balsamic vinegar
- 2 large cooked beetroots
- 6 cups chicken stock (Knorr)
- 150g soft creamy goats` cheese
- 2 tbsp. chopped fresh dill
Method
Heat the oil and butter in a pan and quickly pan-fry the chicken to brown slightly. Remove from the pan, add in the onion, garlic and rosemary and sauté for 4 minutes to soften. Add in the rice and coat with the butter, cooking for 1 minutes. Season with salt and pepper, splash in the red wine and evaporate. Continue cooking, gradually adding in the stock until the risotto rice is almost cooked. Blitz ⅔ of the beetroot to a puree and small dice the remaining ⅓. Add both to the pan, along with the chicken and continue to cook for 2-3 minutes. Stir in 1 tbsp. chopped dill and 100g of the goat’s cheese. Serve in deep bowls with the remaining goats` cheese crumbled on top and garnished with the remaining dill.
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