A healthy, quick and delicious vegetarian beetroot and goats cheese risotto.
During this exceptional time, we’re finding ourselves cooking at home more than ever – and for people living with a medical condition, who have been advised to stay at home for an extended period, there’s no better time to provide simple and healthy recipes to make their lives easier.
Here’s the third recipe for people living with kidney cancer – to help with the reduction of salt intake in their diet.
Reducing your salt intake can be important in managing your condition – here’s a few tips that may help…
Use herbs and spices for flavouring, rather than salt
Try to avoid stock cubes as they often contain a lot of salt, alternatively use a low salt stock cube if available
Minimise smoked and cured foods as they have a high salt content
And here’s a great dish to try out…
3 Garlic Cloves
1.4l Stock meat or veg (use a low sodium stock cube if possible)
300g Raw Beetroot
125g Soft Goats Cheese
1 Tsp Cumin
Handful of Rosemary
Handful of Rocket
Cook the finely diced onions and sauté in oil. Add the crushed garlic and finely chopped rosemary and the cumin. Cook for a couple of minutes.
Thinly grate the beetroot, put to the side.
Get the stock ready, add the beetroot and mix.
Add the risotto rice to the pan and lightly cook for a couple of minutes - each grain of risotto rice should be nice and glossy.
One ladle at a time, add the stock and beet mixture to the risotto rice and simmer on a medium to low heat.
Once the risotto is al dente, tear 3/4 of the goats cheese into the pan and stir until melted.
Add a squeeze of lemon and zest.
Plate up, add risotto rice to each bowl and top with some rocket, dollops of goats cheese, season and add a drizzle of oil.