Sara & Danny's beetroot and goats cheese arancini

clock 40 minutes + 1 hour bowl Serves 25


  • 2 medium beetroot
  • 2 Tbsp Select olive oil and extra for cooking
  • 20 g butter
  • 2 cloves garlic, finely chopped
  • 2 cups white wine
  • 3 cups Arborio rice
  • 2 L Select vegetable stock, warmed
  • Salt and pepper
  • ¼ cup parmesan
  • 200 g goat feta cheese, cut into small cubes
  • 4 eggs, lightly whisked
  • 200 g breadcrumbs
  • 60 g rocket leaves
  • 200 ml mayonnaise
  • Zest of 2 lemons, juice of 1 lemon
  • 2 Tbsp chopped chives
Buy these ingredients now


  • Place the beetroot in a large pot and cover with water. Bring to the boil, then simmer for 1 hour or until soft. Remove, and when cool enough peel and discard the skin. Cut into 10mm cubes and set aside.

  • Heat the oil and butter in a large pot. Add the garlic and cook for 2 or 3 minutes. Add the rice and coat in the mix. Pour in the wine and cook until the liquid has been absorbed.

  • Gradually add the stock, stirring continually over a medium heat until all the stock is absorbed and the rice is cooked, approximately 30 minutes. Season with salt and pepper and stir through the Parmesan.

  • Remove from the heat and stir through the beetroot cubes until well combined. Set aside until cool enough to handle.

  • Roll the risotto into golf sized balls, pushing a cube of goat cheese into the middle of each ball. Place on a tray.

  • Place the egg in a bowl, and bread crumbs into another. Dip the balls into the egg then breadcrumbs. Refrigerate until ready to cook.

  • Half fill a frying pan with oil. Heat to a medium heat and shallow fry the balls a few at a time. When browned turn over.

  • To make the dressing: combine the mayonnaise, lemon zest and juice and chives in a small bowl. Mix well.

  • Serve the arancini hot on a bed of rocket topped with a dollop of dressing.

Related Recipes