Creamy rice with roasted beetroot, crisp fennel, and whipped goat cheese with orange

Name: Creamy rice with roasted beetroot, crisp fennel, and whipped goat cheese with orange
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz arborio rice; 10.6 oz cooked beetroot; 8.8 oz fennel bulb; 2.8 oz shallot; 2 cloves garlic; 4.2 cups vegetable broth; 1/2 cup dry white wine; 4.2 oz soft goat cheese; 1/3 cup cooking cream; 1 whole orange; 1.8 tbsp butter; 2 tbsp extra virgin olive oil; 2 tsp fresh thyme; 1 1/4 tsp salt; 3/4 tsp black pepper; 1.2 oz walnuts; 2 tsp honey

An original, striking creamy rice dish where the earthy sweetness of roasted beetroot meets luscious rice, lightly crisp sautéed fennel, and a smooth whipped goat cheese cream scented with orange. Elegant, comforting, and perfect for a special meal.

20 minPrep

40 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (or arroz redondo for textura melosa)
300 g cooked beetroot (cut diced medium)
250 g fennel bulb (thinly sliced finas; reservar unas leaves verdes for terminar)
80 g shallot (chopped fina)
2 cloves garlic (chopped finos)
1000 ml vegetable broth (hot)
120 ml dry white wine (for desglasar)
120 g soft goat cheese (at room temperature)
80 ml cooking cream (for the cream of queso)
1 unit orange (zest fina and 2 tbsp/2 tbsp of zumo)
25 g butter (cold, for terminar the arroz)
30 ml extra virgin olive oil (divided entre asado and sofrito)
4 g fresh thyme (solo the leaves)
8 g salt (or to taste)
2 g black pepper (freshly ground)
35 g walnuts (tostadas and chopped gruesas)
10 ml honey (for realzar the remolacha)

Nutrition facts

per serving

485 kcal

Calories

10.5 g

Protein

58.2 g

Carbs

21.4 g

Fat

4.9 g

Fiber

53.3 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
Preheat the oven to 200 °C / 400 °F. Place the cooked beetroot on a tray and toss it with 1 tablespoon olive oil, the honey, half of the thyme, a pinch of salt, and some black pepper. Roast for 18 minutes, stirring halfway through, until glossy and lightly caramelized.
2
Meanwhile, heat the vegetable broth in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.
3
In a small bowl, combine the soft goat cheese with the cream, the orange zest, and 2 tablespoons orange juice. Whisk until smooth and set aside.
4
Heat a wide skillet or shallow pot over medium heat. Add 1/2 tablespoon olive oil and sauté the sliced fennel for 4 to 5 minutes with a pinch of salt and pepper, until tender but still slightly crisp. Remove and set aside.
5
In the same pot, add the remaining 1/2 tablespoon olive oil. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds more without letting it brown.
6
Add the arborio rice and stir for 1 minute to coat and lightly toast the grains. Pour in the dry white wine and cook, stirring, until the alcohol has almost completely evaporated.
7
Begin adding the hot broth one ladle at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding more. Continue this way for 16 to 18 minutes.
8
When the rice is almost done, fold in the sautéed fennel and two-thirds of the roasted beetroot. Adjust salt and pepper and stir gently so the beetroot does not break down too much.
9
Turn off the heat. Add the cold butter and 2 tablespoons of the orange goat cheese cream. Stir vigorously until the rice becomes silky and glossy. Let it rest for 1 minute.
10
Serve immediately. Top with the remaining roasted beetroot, small dollops of the goat cheese cream, the toasted chopped walnuts, and the reserved fennel fronds. Finish with a little extra black pepper if desired.

Chef tips

For a deeper color, mash a small portion of the beetroot and stir it into the rice at the end. Keep the broth hot so the grains cook evenly and the final texture stays creamy.

Substitutions

You can swap the walnuts for hazelnuts for a different toasted note. Goat cheese can be replaced with creamy ricotta, though the result will be milder and less tangy. If you prefer not to use wine, replace it with the same amount of broth plus a few extra drops of orange juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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