Beetroot risotto with crispy coated goat’s cheese and creamed spinach

Ingredients (serves 6)

Beetroot risotto with crispy coated goat’s cheese and creamed spinachBeetroot risotto

  • 2 tbsp extra virgin olive oil
  • 30g unsalted butter
  • 50g banana shallots, finely diced
  • 5g garlic, finely chopped
  • 300g arborio rice
  • 200ml red wine
  • 125g beetroot, finely grated
  • 2lt vegetable stock
  • 30g unsalted butter

Creamed spinach

  • 500g large leaf spinach, washed and stalks removed
  • 150ml double cream
  • ½ tsp freshly ground nutmeg or nutmeg powder
  • Salt and freshly ground pepper
  • 30g unsalted butter

For Goats cheese

  • 1 goats log, sliced into 6 x 1 inch pieces
  • 50g flour
  • 2 free range eggs, beaten
  • 200g breadcrumbs

To garnish

  • Micro bulls blood chard or Red amaranth


  1. Preheat a deep fat fryer to 190°C.
  2. In a separate pan place the vegetable stock over a moderate heat.
  3. To prepare the goat’s cheese slices, dip in the flour, followed by the beaten egg and then finally the breadcrumbs. Place on greaseproof lined tray and refrigerate until required.
  4. To make the risotto, place a large pan over a moderate heat and add the olive oil and butter. Add the shallots and garlic and sweat off until softened.
  5. Add the Arborio rice, turn up the heat and stir until the rice becomes translucent.
  6. Add the red wine and continue to stir. Cook for 2 minutes on a high heat until the alcohol evaporates.
  7. When the rice has soaked up the wine, turn the heat back down to moderate and begin to add the vegetable stock, a ladleful at a time, stirring continually. Add the beetroot and its juices and continue to stir until the rice is soft but with a little bite.
  8. Remove from the heat and add the butter. Cover with lid or foil and leave to rest until required.
  9. Meanwhile, steam the spinach for 1-2 minutes. When it has wilted, place under cold water to retain colour and then squeeze out excess water. In a different pan, place the cream, nutmeg and seasoning and bring to the boil; reduce by half and then add the wilted spinach followed by the butter.
  10. When you are ready to serve, deep-fry the goat’s cheese until golden brown then transfer to paper towel to remove any excess oil.
  11. To serve, spoon a generous amount of the beetroot risotto into a bowl and top off with the creamed spinach and the crispy coated goat’s cheese and garnish with some micro bulls blood or red amaranth.