Roasted Beet Risotto with Goat Cheese
Servings: 6 servings
A sexy red bowl of creamy and delicious Roasted Beet Risotto with Goat Cheese crumbled on top. A hearty and healthy vegetable dish you will desire.
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Ingredients
- 3 tablespoons olive oil
- 1.5 lbs. red beets about 4-5
- 6 cups vegetable broth or chicken stock
- 1 large shallot diced
- 2 garlic cloves minced
- 3/4 cup dry white wine
- 2 cups risotto
- 1/2 tsp fresh thyme chopped
- 2 tbsp unsalted butter
- 1/2 cup parmesan cheese shredded
- 4 oz. goat cheese
Equipment
Instructions
- Preheat oven to 375°. Wash the red beets under cold running water and scrub them with a stiff bristle or paper towel to remove mud and dirt. Slice off the root end and peel the skin with a vegetable peeler. Cut the beet in half and then slice it into wedges.
- Place the beet wedges in a bowl and drizzle with one tablespoon of olive oil. Sprinkle with salt and pepper and toss until the beets are fully coated. Place the beets on a sheet tray and roast them in the oven for 25 minutes until tender.
- Meanwhile, warm up 3 cups of vegetable stock in a small pot on medium heat. You can also use this time to prep the other ingredients: dice the shallots, mince the garlic cloves, chop the thyme, and grate the parmesan cheese.
- Remove the beets from the oven. Place 3/4 of the beets into a blender or juicer. Add 1/4 cup of vegetable broth and puree. Slowly add the remaining 2 1/2 cups of broth to the blender and puree until the juice is smooth and completely liquid. Pour the homemade beet juice into a separate pot on the stove and keep on warm heat.
- Warm the olive oil on medium heat in a large, tall-sided pot or Dutch oven. Add the diced shallots and saute until it is translucent. Add the minced garlic and cook for 30-60 seconds until aromatic.
- Add the risotto to the pot and toast the kernels for 3-5 minutes, stirring occasionally to prevent them from browning. Then, pour the dry white wine to deglaze the pot and stir occasionally until the risotto absorbs all the liquid.
- Add a small ladle of the hot vegetable broth into the risotto and frequently stir until the risotto absorbs all of the broth. Now, repeat with a ladle of the homemade beet juice. Continue alternating the cooking liquids and cook the risotto for 18-20 minutes or until just al dente. See notes about stirring.
- Turn the heat off and add the unsalted butter, grated parmesan cheese, and freshly chopped thyme. Stir the ingredients into the creamy risotto.
- Add spoonfuls of the Roasted Beet Risotto into a serving bowl, and sprinkle crumbled goat cheese on top. Serve and enjoy!
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Notes
One of the most important things about making risotto is to stir it frequently but not over-stir. I know it sounds contradictory, but there is a fine line. You want to stir the risotto to release the starches and ensure every grain of rice cooks evenly. I like to stir 1-3 times after a ladle of cooking liquid. If you stir too much, the texture will be wrong. It should be creamy, not gluey or porridge-like.
Furthermore, you should only add a ladle of cooking liquid at a time. Once the liquid is completely absorbed into the risotto, add another.
If you follow those two key rules, you will have a fool-proof, creamy bowl of risotto!
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