Shredded beets lend an earthy sweetness and vibrant color to this risotto. Honey goat cheese is the perfect tangy complement.

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By now, you all know that my love of risotto runs deep. I’ve shared varieties with sweet corn and roasted tomatoes, beer, cheese and sausage, pumpkin, as well as avocado and corn.

But this risotto? This risotto is full of bright red beets.

I don’t know when it began, but I’m in the midst of a real love affair with beets. They taste like dirt, but in the absolute best way possible: sweet and earthy. I love to prepare them in many different ways: pickled; raw and sliced thinly in a salad; chopped and roasted with salt, pepper, and honey… and now, cooked into a creamy risotto.

You’ll need (yields 4-5 servings):

• 3 medium-sized red beets
• 5 cups broth (vegetable or chicken) and/or water
• 1 tbs olive oil
• 1 tbs butter
• 1 medium-sized shallot or onion, diced
• 2 cloves of garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup Parmesan cheese, shredded
• salt and pepper, to taste
• 1/4 cup goat cheese crumbles (preferably honey goat cheese)

Start out by peeling and rinsing your beets. Given that they grow in the ground, they can be quite dirty, so a quick rinse after peeling keeps you from biting down on any kind of unpleasant grittiness later on. Grate/shred them using either a box grater or the shredder blade in a food processor. If you go the box grater route, bear in mind that the beets will stain, well, everything. Consider wearing a pair of rubber gloves while you grate by hand. Set the shredded beets aside.

Heat the 5 cups of broth and/or water in a medium sauce pan over medium heat. Bring it to a simmer and then turn it to low.

In a heavy-bottomed pan or dutch oven, heat the olive oil and butter until the butter melts. Add the shallot and garlic. Sauté until the garlic is very fragrant.

Add the arborio rice to the pot and stir so that every grain gets coated in the olive oil and butter.  Allow the rice to toast a bit, stirring occasionally. Once the rice starts to smell nutty, add the shredded beets, and stir to combine.

Turn the heat off under the broth, and add a couple of ladles of broth to the rice. Stir pretty much continuously until almost all of the liquid is absorbed. Add more liquid, continue stirring, and repeat the process until the risotto is creamy and the rice is no longer al dente (take a bite or two!). You may or may not use absolutely all of the broth.

Add the Parmesan cheese, stirring until it has been incorporated. Taste, and add salt and pepper. Ladle into bowls and top with crumbled goat cheese.