Review: Purple goats cheese risotto with beetroot and walnuts

This recipe is taken from The Happy Kitchen because I do not want to breach copyright I will not be posting the recipe here unless I make big changes to it. The cost of goats cheese locally is too high for our budget so I  switched it for cow feta. Also when I went to get out the onion I realized ours had gone off, so I ended up with no choice but to omit it.

The first thing I noticed is that it did not go as purple as the picture in the book, I believe this was due to how much flesh was exposed when I boiled my beetroot. The beetroot was fresh from my garden but we have had a very damp end of summer and start of autumn and it has effected anything even slightly above the ground, because of this I had to trim more than would usually be the case.

The walnuts really make this dish, it would be a little bland without them. The cheese and the beetroot balance each other nicely and even with brown rice, you can achieve some risotto creaminess. This was the first risotto I have made that was not from a packet. The instructions given were easy to follow and even a first timer like me could achieve a good result.

My one big suggestion if you are making this is, don't forget your salt and pepper. I found the stock added enough salt but I felt it needed pepper.

Comments

Post a Comment

Popular posts from this blog

My journey so far

Hi I'm Sarah and I've had a rough 7 or so years, on and off, with my mental health. Over these 7 years I have been both on and off medications as my doctor and I were working out what was going to work for me. Whatever a doctor and patient decide I feel nutrition can be complimentary. During this time I have picked up tidbits here and there about how food and nutrition can impact mental health but I have never really been able to synthesize it together into some sort of plan. I recently stumbled upon The Happy Kitchen  by Rachel Kelly with Alice Mackintosh, thanks to an interview Rachel did with the BBC that got played on Radio New Zealand National . I have found this book to be a great synthesis of the research I had come across to date as well as a few new things as well. While this book has a great collection of recipes and is a great starting point for nutrition based around helping mental health, some ingredients are hard to get here or they are beyond my family budget. Th...
Read more

It really not been my week with recipies

Well, it's been a bit of a week of kitchen failures, first the cornbread then last night I lost count of how much milk I put in the toad in the hole and ended up putting too much in. It looks like 50% white spelt and 50% rye flour will work but I need to try again to be sure. I've asked a couple of friends about corn bread recipes and seem to have found one to try next time. Tonight I'm trying an Asian-inspired chicken noodle soup so hopefully, that goes better for me. Wish me luck!
Read more

Butternut squash and feta pizza on spelt and rye base

Image
A few nights ago my husband and I both had a craving for pizza. So rather than head to the takeout, I whipped up a homemade base. I've done many pizza bases and breads before but this was my first time doing a pizza dough with something other than white flour. This base was such a success that it will definitely have repeat performances. while nowhere near as instant as ordering in they are worth the wait. Pizza dough makes 3 medium or 2 large bases 2 cups of tepid water 1 tsp of sugar 2 tsp of dried yeast salt 1Tbsp of oil 2 cups of rye flour 2 cups of white spelt flour In a large bowl combine water, sugar and yeast and stir until yeast is mostly dissolved. If the water is too hot you will kill the yeast if it's too cold it will take longer to activate. Leave to sit for 10 min. You should now see a froth formed on the top of the water, if not check the temperature of your water and leave it for another 5 min. If it still hasn't frothed you are better t...
Read more