recipes
Kale and beetroot risotto with almonds and fresh goat cheese
Serves:
2022-05-14
Ingredients
- 1 small leek, chopped
- 3 cloves garlic chopped
- 150g Arborio rice (Lamb brand)
- 400 vegetable stock
- 1/2 glass white wine
- 50ml fresh cream (Benna)
- 150g beetroot
- 50g crushed roasted almonds (Lamb brand)
- 1 tbsp. chopped fresh rosemary
- 2 goats’ cheeselets (Camel)
- Small bunch kale shredded
- 50g salted butter (Valio)
- Small bunch rocket
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Method
Dice the beetroot and simmer in vegetable stock for 30 minutes then blend to a puree. Sauté the leeks and garlic together until softened, add the rice and stir.
Pour in the wine and bring to the boil then add the warm stock gradually, simmering continuously until the rice is almost cooked through. Finally add the cream, kale, rosemary, almonds and adjust seasoning. Finally serve the risotto with the fresh goat cheese on top and rocket leaves.
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