Beetroot Risotto With Black Pudding & Goats Cheese | BlackPudding.Club | Black Pudding .Club
This is one of our homemade recipes adding a black pudding twist to the well documented 'Beetroot Risotto with Goats Cheese' combination. Black pudding works well with both ingredients so is not out...
Ingredients
- BlackPudding.Club
- 2 Tbsp Olive Oil
- 400g Beetroot , peeled, trimmed and [bite-size] cubed *1
- 25g Butter
- Olive Oil
- 1 large Onion , finely chopped
- 2 cloves Garlic , crushed
- 300g Arborio Rice
- 150ml Port
- 1L hot Vegetable Stock *2
- 200g Black Pudding , casing removed, crumbled
- 100g Goats Cheese , crumbled
- 50g Butter
- 50g fresh Parmesan shavings
- (Sea) Salt & Freshly Ground Black Pepper to season
- Heat oven to 180°C / 350F / Gas Mark 4.
- Blend 1/2 of the beetroot to make a purée. Set aside the remaining beetroot - keep warm.
- On medium heat, fry the crumbled black pudding in a little olive oil (or butter) until crispy.
- Stir the Parmesan, butter, beetroot purée, beetroot cubes and most of the black pudding through the risotto. Check the seasoning, adjusting to taste.
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