Creamy Miso Beetroot Risotto with a Blue Cheese Twist

Miso Fusion Beetroot Risotto is a vibrant and flavorful twist on the classic risotto. Imagine the earthy sweetness of roasted beetroot paired with the umami richness of miso, creating a delightful fusion of flavors. The creamy arborio rice, infused with a savory miso stock, gets an extra touch of indulgence with melted blue cheese and butter. Topped with more roasted beetroot, fresh parsley, and a sprinkle of Parmesan, this dish is not only a feast for the taste buds but also a stunning sight on your plate. Perfect for vegetarians or anyone looking to explore a new and exciting combination of tastes!

Ingredients:

For the Beetroot: – 500g beetroot, peeled and cut into wedges – Ground rock salt – Ground black pepper – 1 tsp rapeseed oil For the Miso Stock: – 1 shallot, finely chopped – 4 garlic cloves (12g), finely chopped – 1 tsp dried oregano – 1 tbsp white miso paste – 400ml water For the Risotto: – 100g arborio rice – 35g blue cheese, cut into small cubes – 15g butter, cut into small cubes – 1 tsp smoked paprika For Garnish: – Fresh parsley, finely chopped – Grated Parmesan cheese

Serve 2

Method:

1. Roast the Beetroot:

• Preheat your oven to 180°C with a fan.
• Toss the beetroot wedges with ground salt, pepper, and rapeseed oil.
• Place them on a roasting pan and roast for about 30 minutes. Set aside.

2. Prepare the Miso Stock:

• Heat olive oil in a saucepan over medium heat.
• Sauté the chopped shallot and garlic until fragrant.
• Add the miso paste, dried oregano, and water. Stir well, bring to a boil, then reduce the heat. Set aside.

3. Cook the Risotto:

• In a frying pan over medium heat, toast the arborio rice until slightly browned.
• Gradually add the miso stock, one ladle at a time, stirring continuously until the liquid is absorbed.
• Add the roasted beetroot wedges into the risotto as you continue to cook, ensuring the liquid is fully absorbed before adding more stock.
• Repeat until all the stock is used up and the rice is cooked.

4. Finish the Risotto:

• Gradually stir in the blue cheese cubes until fully melted.
• Turn off the heat, then stir in the butter until it melts and is fully absorbed.

5. Season & Serve:

• Taste and adjust the seasoning with ground black pepper.
• Serve the risotto in bowls, topped with roasted beetroot wedges, chopped parsley, and grated Parmesan cheese.