recipes
Vegetarian risotto with beetroot, edamame beans and goats cheese
2022-03-12
Ingredients
- 1 tbsp. butter (Valio)
- 1 tbsp. olive oil
- 1 stick celery, finely diced
- ½ leek, finely chopped
- 2 cloves garlic, finely chopped
- 1 beetroot, diced
- 200g Arborio risotto rice (Lamb brand)
- ½ glass white wine
- 600ml hot vegetable stock (Knorr)
- 150g frozen edamame beans (Emborg)
- 1 pot cooking cream (Hanini)
- 1 dried goats’ cheeselet (Hanini)
- 2 tbsp. toasted pine nuts (Lamb brand)
- 2 tbsp. chopped fresh basil
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Method
Start by frying the celery, leek and garlic in the oil and butter until soft for 4 minutes. Add in the rice and cook for 2 minutes, coating in the butter. Splash in the wine and evaporate. Add in the beetroot and season well with salt and pepper. Add in the hot stock gradually until the risotto is almost cooked. Stir in the edamame beans and cooking cream and continue to cook for 5 minutes. Remove off the heat, stir in the basil, ½ of the toasted pine nuts and grate in the dried goats cheese. Serve immediately garnished with extra grated cheese, pine nuts and basil leaves.
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