Baked Goat's Cheese with Supergreen Risotto
with pistachios, cranberry chutney & lemon- Noten
- Pistachenoten
- Melk (inclusief lactose)
- Sesamzaad
- Noten
- Pinda's
- May contain traces of allergens
- Melk (inclusief lactose)
There is a special ingredient in your box! The Chioggia beetroot, also known as candycane beet, is a special variety of beetroot and originates from the Italian city of Chioggia.
Ingredients
75 g
Risotto rice
1 piece
Candy cane beetroot
50 g
Spinach
½ piece
Lemon
½ piece
Garlic
20 g
Cranberry chutney
10 g
Pistachio nuts
(Contains: Sesamzaad, Noten, Pinda's, May contain traces of allergens, Noten, Pistachenoten)
½ piece
Purple carrot
½ piece
Onion
1 sprig
Fresh rosemary
5 g
Fresh flat leaf parsley & basil
¼ sachet(s)
Dried thyme
50 g
Goat's Cheese
(Contains: Melk (inclusief lactose), May contain traces of allergens, Melk (inclusief lactose))
Not included in your delivery
300 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
Extra virgin olive oil
1 teaspoon
Balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and the onion for 1 minute.
- Add the risotto rice and toast the grains for 1 minute, then pour in a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Roughly dice the beetroot and the carrot.
- Discard the rosemary stalks and finely chop the leaves.
- Transfer all three to a parchment-lined baking sheet, being sure to leave enough space for the cheese. and drizzle with olive oil and the balsamic vinegar. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes.
- Place the goat's cheese to the same parchment-lined baking sheet.
- Drizzle with the honey and scatter over the thyme, then season with salt and pepper.
- Bake in the oven for 4 - 6 minutes, or until golden-brown.
- Meanwhile, zest the lemon and then cut it into wedges.
- Transfer the spinach to a tall container, along with the basil, the extra virgin olive oil and the juice of one lemon wedge per person.
- Use an immersion blender to process into a thick paste, then stir this into the risotto. Season to taste with salt and pepper.
- Roughly chop the parsley and the pistachios.
- Serve the risotto on deep plates, topped with the roasted vegetables and the goat's cheese.
- Drizzle with the cranberry chutney, then garnish with the parsley, the pistachios and the lemon zest.
- Serve the rest of the lemon wedges alongside.
