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Beetroot Risotto Recipe From Coppinger Row for Peroni Gluten Free Restaurant Week

Peroni Gluten Free Restaurant Week is in full swing, and from 5th February to Sunday 11th February a number of Ireland’s leading restaurants will be serving a special dish free from gluten, to be served with a Peroni Gluten Free.

Each special dish has been inspired by Italy and has been designed to complement Peroni’s Gluten Free beer, for a bespoke gluten free dining experience. The ever popular city centre hotspot Coppinger Row is taking part in this celebration of gluten free goodness and has created a special dish of Beetroot Risotto with Goats Cheese and Walnuts to mark the occasion.

If you can’t make it to Coppinger Row, they have shared this gorgeous gluten free recipe for you to try at home, with a Peroni Gluten Free to cut across the rich, earthiness of this indulgent dish perfectly.

Coppinger Row

Ingredients:

For the beetroot puree
– 4 unpickled, cooked beetroot
– 2 golden & ruby beetroot cooked
– 1/4 pound of salted butter
– 1 cup of vegetable stock

For the risotto
– 400g risotto rice (cooked)
– 10 walnuts
– 4 tbsp honey
– 1 tbsp finely chopped thyme
– salt and pepper to taste
– 200g of goats cheese, sliced into 4 rounds
– 1 cup of vegetable stock
– 100g of parmesan shavings
– 4 tbsp brown sugar

Method:

1. Chop the beetroot then add 1 cup of stock and bring to the boil, let simmer for 15mins.
2. When finished, add butter and blend. In a separate saucepan add 1 cup of stock and cooked risotto until hot.
3. Add the beetroot puree.
4. For the goats cheese top with a squeeze of honey and sprinkle of thyme then grill until golden.
5. For the candied walnuts add sugar to a pan until brown then add walnuts and toss. Transfer this to a cold pan.
6. To plate, add the beetroot risotto to a shallow bowl, top with the goats cheese, golden & ruby beetroot, parmesan shavings & sprinkle the candied walnuts and serve.

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