Ingredients per serve
Roasted Beetroot
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Greek style yoghurt 300.0 g
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Trimmed baby beetroot 500.0 g
Risotto
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Olive oil 150.0 ml
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Onion 300.0 g
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Cloves garlic 4.0 x
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Thyme 10.0 g
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Arborio Rice 1.0 kg
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Beetroot juice 850.0 ml
Preparation
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Labne
- Place yoghurt in the centre of a large length of muslin cloth. Twist ends tightly to form a ball and tie at the top. Hang muslin over a colander or sink using a large wooden spoon and drain for 24 hours. The yoghurt will drain of excess liquid and form a soft cheese.
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Roasted Beetroot
- Place beetroot on squares of foil and drizzle with a little oil. Wrap up and cook in combi oven at 170 degree Celsius for 30 minutes or until tender then halve or quarter. Set aside and keep warm.
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Risotto
- Heat oil in a large pan over medium heat. Add chopped onion, garlic and thyme and cook until onion is just tender. Add rice and stir to coat.
- Bring beetroot juice to a simmer. Combine KNORR Vegetable Booster with KNORR Intense Flavours Umami, 500 ml of boiling water and warmed beetroot juice.
- Gradually add liquid to rice, stirring between additions. Rice should be al dente with nearly all the liquid absorbed. Add extra boiling water if needed. Season.
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To Serve
- Stir roasted baby beetroot through risotto and serve topped with shaved heirloom beetroot, a dollop of labne and micro red mustard leaves.
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Tip
- Use a mandolin to shave heirloom beetroot into thin rounds to place on top of risotto.
