Ingredients per serve


What you need

Beautifully light yet rich and creamy, labne is a soft cheese made from Greek yoghurt. Wrapped in muslin and then strained of its whey overnight, this Middle Eastern staple has the perfect tanginess and acidity to dollop on top of this vibrant beetroot risotto.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Labne

    • Place Greek yoghurt in the middle of a large length of muslin.
    • Twist muslin ends tightly to form a ball, and tie at the top.
    • Hang muslin over a colander or sink, using a large wooden spoon, and allow to drain for 24 hours.
    • Once excess liquid is drained, a soft cheese will form.
  3. Roasted Beetroot

    • Place beetroot on squares of foil and drizzle with a little oil.
    • Wrap up and cook in the combi oven at 170˚ C for 30 minutes, or until tender.
    • Halve or quarter the beetroot. Set aside and keep warm.
  4. Risotto

    • Heat oil in a large pan over medium heat. Add onions, garlic and thyme, cooking until the onions are just tender.
    • Add the arborio rice and stir to coat.
    • Bring beetroot juice to a simmer.
    • Combine KNORR Vegetable Booster with warmed beetroot juice and boiling water. Stir to dissolve.
    • Gradually add liquid to rice, stirring in between each pour.
    • Rice should be al dente with nearly all the liquid absorbed. Add extra boiling water if needed. Season.
  5. To Serve

    • Stir roasted beetroot through risotto. Top with shaved heirloom beetroot, a dollop of labne, and micro red mustard leaves.
  6. Chef's Tip

    • Use a mandolin to shave the heirloom beetroot into thin rounds.