Roasted Cheesy Beetroot & Goat Cheese Risotto

Name: Roasted Cheesy Beetroot & Goat Cheese Risotto with Lemon & Baby Silverbeet
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Beetroot; 1 packet Walnuts; 2 Garlic; 1 Lemon; 1 packet Leek; 1 packet Rosemary; 1 packet Calrose Rice; 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Grated Parmesan Cheese; 1 packet Goat Cheese; 1 Baby Silverbeet; 1 sachet Chilli Flakes; 1 drizzle olive oil; 2 cup water; 20 g butter

with Lemon & Baby Silverbeet

Kajol KotechaUpdated on May 15, 2026

Get tasty recipes from just $6 per serving

Calories

877 kcal

Protein

27g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Walnut
Milk

Bring a vibrant pop of colour to your table with this beetroot risotto, rich with earthy, seasonal flavour. Roasted beetroot is paired with rosemary and garlicky leek, then finished with a double hit of Parmesan and tangy goat cheese. Topped with crunchy walnuts and a squeeze of lemon, it’s a comforting vegetarian dish that’s as balanced as it is beautiful.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Beetroot

1 packet

Walnuts

(Contains: Walnut)

Garlic

Lemon

1 packet

Leek

1 packet

Rosemary

1 packet

Calrose Rice

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 packet

Goat Cheese

(Contains: Milk)

Baby Silverbeet

1 sachet

Chilli Flakes

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)3670 kJ

Calories877 kcal

Fat36 g

of which saturates16.1 g

Carbohydrate101 g

of which sugars23.5 g

Dietary Fibre14 g

Protein27 g

Cholesterol37 mg

Sodium1280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Baking Dish

•Lid

•Medium Pan

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced.
Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
Peel beetroot and cut into 1cm chunks.
Cook beetroot in boiling water, over high heat, until easily pierced with a fork, 30-35 minutes.
Reserve a splash of water. Drain and return beetroot to saucepan. Mash and cover to keep warm.

TIP Cutting the beetroot very small helps it cook faster!

Meanwhile, roughly chop walnuts. Thinly slice garlic.
Zest lemon to get a pinch then slice into wedges.
Pick thyme leaves.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook leek, stirring, until softened, 4-5 minutes. In the last minute, cook garlic until fragrant.
Add risotto-style rice and stir to coat.
Add garlic & herb seasoning, thyme, lemon zest, vegetable stock powder and the water.
Bring to the boil, then remove from heat.

Transfer risotto to a large baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

Remove risotto from oven and stir through the beetroot, butter and Parmesan cheese.
Add a generous squeeze of lemon juice and the reserved beetroot water. Season to taste.

Divide fall roasted beetroot and lemon risotto between bowls.
Crumble over marinated goat cheese. Sprinkle over chopped walnuts and chilli flakes (if using).
Top with baby silverbeet and any remaining lemon wedges. Enjoy!