Red Rice and Chevre Stew
79 / 100
- 2 Tbsps olive oil
- ¼ cup butter (plus 3 tbsp to add at the end)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 3 ¼ cups Beets (peeled and cubed)
- 1 Tbsp thyme
- 1 ⅔ cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken stock (or vegetable stock)
- ½ bunch flat-leaf parsley (chopped)
- 1 cup grated Gruyere
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. Add the beetroot to the pan. Cook for 5 minutes. Add the rice and stir to coat in the butter.
Pour in the wine and stir the rice while the wine is absorbed. Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
Season and remove from the heat. Add the butter (this is called the mantecatura) and leave to melt into the risotto. Stir through the parsley and serve immediately with the goats cheese crumbled on top.