Beetroot risotto with Orange, Hazelnut Crumb, Knockalara Sheep’s Cheese

Recipe by:

Like all of our risotto, the base of this one is vegan and it can be finished with butter, as here, or with vegan butter or olive oil. The Knockalara cheese brings a lovely creamy tang but can be omitted or replaced with soft vegan cheese.

Beetroot risotto with Orange, Hazelnut Crumb, Knockalara Sheep’s Cheese

SERVES

2

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

80

MINUTES

CUISINE

Italian

COURSE

Main

Method

  1. Preheat the oven 100c

  2. Place the hazelnuts on a tray and toast in the oven for 15-20 mins, until lightly browned.

  3. Chop the nuts coarsely by crushing with the flat of a wide knife or a rolling pin.

  4. Place a frying pan on medium heat, add the oil and then the breadcrumbs. Toast until golden brown, stirring frequently. When the crumbs are crisp, add the nuts and thyme and toss everything together in the pan for a few seconds. Remove from the heat and season with salt.

  5. Blend the olive oil and citrus together with a hand blender to get a thick pouring consistency. Season with salt.

  6. Chop the roasted beetroot and blitz it in a food processor to get a very finely chopped finish.

  7. Keep the stock warm in a pot over low heat.

  8. Heat a little olive oil in a pan and cook the shallot and garlic over medium heat for 2 minutes. Add the rice and toast it, stirring often for 7-8 minutes.

  9. Add the red wine and simmer for a few minutes until it has been absorbed. Now add a ladle or two of stock and simmer, stirring, until it has been absorbed. Repeat with more stock a number of times, stirring often, until the rice is just tender, approx. 20 minutes. Check rice grains often in the latter stages.

  10. Stir in the finely chopped beetroot and the olive oil and butter. Season well with salt and black pepper, remove from the heat and serve immediately.

  11. Serve the risotto in shallow bowls with some orange sauce and some knockalara sheep’s cheese and hazelnut crumb sprinkled over.

Ingredients

  • 50g skinned hazelnuts

  • 50g breadcrumbs

  • 1 tablespoon fresh thyme leaves, chopped

  • 1 tablespoon olive oil

  • 100mls olive oil

  • 20mls orange juice

  • 30mls lemon juice

  • zest of 1 orange

  • 500g beetroot, roasted and peeled

  • 1.5 litres vegetable stock

  • 2 shallots, finely chopped

  • 2 cloves garlic, finely chopped

  • 300g risotto rice, such as Carnaroli

  • 125mls red wine

  • 100mls olive oil

  • 50g butter

  • 100g Knockalara fresh sheep’s cheese, coarsely crumbled

Method

  1. Preheat the oven 100c

  2. Place the hazelnuts on a tray and toast in the oven for 15-20 mins, until lightly browned.

  3. Chop the nuts coarsely by crushing with the flat of a wide knife or a rolling pin.

  4. Place a frying pan on medium heat, add the oil and then the breadcrumbs. Toast until golden brown, stirring frequently. When the crumbs are crisp, add the nuts and thyme and toss everything together in the pan for a few seconds. Remove from the heat and season with salt.

  5. Blend the olive oil and citrus together with a hand blender to get a thick pouring consistency. Season with salt.

  6. Chop the roasted beetroot and blitz it in a food processor to get a very finely chopped finish.

  7. Keep the stock warm in a pot over low heat.

  8. Heat a little olive oil in a pan and cook the shallot and garlic over medium heat for 2 minutes. Add the rice and toast it, stirring often for 7-8 minutes.

  9. Add the red wine and simmer for a few minutes until it has been absorbed. Now add a ladle or two of stock and simmer, stirring, until it has been absorbed. Repeat with more stock a number of times, stirring often, until the rice is just tender, approx. 20 minutes. Check rice grains often in the latter stages.

  10. Stir in the finely chopped beetroot and the olive oil and butter. Season well with salt and black pepper, remove from the heat and serve immediately.

  11. Serve the risotto in shallow bowls with some orange sauce and some knockalara sheep’s cheese and hazelnut crumb sprinkled over.