Spicy Lemon & Goat Cheese Risotto with Beetroots, Orange & Almonds

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This is what you need – serves 2

  • 100 g risotto rice
  • + – 1 L bouillon
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1,5 inch red pepper, finely chopped
  • 200 g old goat cheese, grated
  • juice of 1/2 a lemon
  • 1/2 cup white wine
  • 2 beetroots
  • 1 orange, chopped
  • 2 hands of rucola
  • 75 g almonds, coarsely chopped
  • 2 tsp thyme
  • 1 tbsp coconut oil

Add the beetroots to a pan with water and bring to a boil. Cook for about 45 minutes, then peel and cut in pieces. In the meanwhile, heat up the coconut oil in a medium sized pan and add the onions, garlic, and red pepper. Fry for a few minutes and then add the risotto. Stir well for 1-2 minutes and deglaze with the white wine. Keep consequent in the stirring, and as soon as the wine is absorbed add some of the bouillon. Repeat adding the bouillon until the risotto is soft, then add the lemon juice and thyme and stir through the goat cheese.

Add the risotto to two plates. Add two both plates a hand of rucola, the beetroots, orange and almonds.

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3 responses to “Spicy Lemon & Goat Cheese Risotto with Beetroots, Orange & Almonds

  1. Oh, yum. That looks pretty fantastic. Goat cheese with beetroot? You are speaking my language.

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