A Nerd Cooks

... and bakes and mixes the occasional cocktail!

Risotto

Beet Risotto with Goat Cheese

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

Beet Risotto | A Nerd Cooks

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.

Beet Risotto | A Nerd Cooks

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.

Beet Risotto | A Nerd Cooks

Beet Risotto | A Nerd Cooks
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Beet Risotto with Goat Cheese
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American, Italian
Author: Lauren Pacek
Ingredients
  • 3 medium-sized red beets
  • 5 cups vegetable or chicken broth
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 medium-sized shallot or onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup Parmesan cheese, shredded
  • kosher salt and pepper, to taste
  • 1/4 cup goat cheese crumbles, preferably honey goat cheese
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Beet Risotto | A Nerd Cooks

Sweet Corn Risotto with Roasted Cherry Tomatoes

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The flavors of sweet corn, tangy roasted cherry tomatoes, and fresh basil make this Sweet Corn Risotto with Roasted Cherry Tomatoes taste just like summer in a bowl.

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

This risotto is summery AF.  There’s no way around it.

Sweet corn, perfectly ripe cherry tomatoes, and fresh basil play so, so well together.

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

The sweet corn flavor factor is amplified in this risotto, because in addition to using corn kernels, I also used about a cup of pureed corn in place of some of the broth.  It takes up a little extra time, but is well worth it.

In search of even more risotto goodness?  This Avocado and Corn Risotto is also pretty dang summery.  You can’t go wrong with Beer, Cheddar, and Sausage Risotto, IMO.  And, really.  Pumpkin Risotto is appropriate at all times of the year, no matter what anyone else says.

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

The flavors of this risotto was inspired by this recipe found on Celebrating Sweets.

5 from 1 vote
Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks
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Sweet Corn Risotto with Roasted Cherry Tomatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Author: laurenpacek
Ingredients
For the roasted tomatoes
  • 1 pint cherry tomatoes, halved
  • 2 tbs olive oil
  • salt and pepper, to taste
For the corn
  • 4 ears of fresh sweet corn, shucked
  • 2-4 tbs vegetable or chicken broth
For the risotto
  • 5 cups vegetable or chicken broth
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup Parmesan cheese
  • salt and pepper, to taste
  • fresh basil, cut into ribbons
Instructions
To make the roasted tomatoes

  1. Preheat the oven to 300 degrees F. Line a baking sheet with foil.

  2. Combine the halved cherry tomatoes, olive oil, and salt and pepper on the prepared baking sheet. Roast for 1 hour, checking after 30 and 45 minutes, to ensure that they aren't burning. Set aside to cool once done.

To make the corn

  1. Cut the kernels off of the 4 corn cobs. 

  2. Blend ~1 cup of the kernels in a blender or food processor with 2-4 tbs of broth. Use just enough broth to make a mostly smooth puree. Set the pureed corn and other kernels aside for a few minutes.

To make the risotto

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

  2. In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter melts.  Add the garlic and remaining corn kernels.  Sauté until the garlic is very fragrant.

  3. Add the Arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast a bit, stirring occasionally.  Once it starts to smell nutty, add the pureed corn. Stir occasionally until almost all of the puree has been absorbed by the rice.

  4. Turn the heat off under the broth, and add a couple of ladles to the rice. Stir occasionally until, again, almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.

  5. Add the Parmesan cheese, stirring until it has been incorporated. Add salt and pepper, to taste. 

  6. Top the risotto with roasted cherry tomatoes and fresh basil. 

Recipe Notes

Notes:

  • You can substitute ~3-4 cups of frozen corn (thawed) for the fresh corn, if needed
  • You may or may not need to use all of the broth
  • To test whether the rice is still al dente, take a bite

 

 

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

 

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks

Beer, Cheddar, and Sausage Risotto

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This Beer, Cheddar, and Sausage Risotto combines several of my favorite things: beer, cheese, pork products, and carbs. It’ s a fun twist on traditional risotto recipes that call for white wine as a flavor base.

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks

It’s no secret that I love a good risotto. I make it pretty regularly at home (see beet risotto, sweet corn risotto with roasted cherry tomatoes, pumpkin risotto, and avocado and corn risotto).

Many risotto recipes start with white wine. But I got to thinking… why not use beer instead? Before ladling in chicken broth, I added a Belgian witbier to the pot. It was definitely a good call. The relatively mild beer doesn’t overpower the dish, but does impart its flavor in the background.

Plus, come on.  Beer + cheese + sausage + carbs = liiiiiiiiiiife <3

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks
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Beer, Cheddar, and Sausage Risotto
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Author: Lauren Pacek
Ingredients
  • 1 tsp olive oil
  • 1 lb bulk sausage
  • 4 cups chicken broth
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 12 oz wheat beer, room temperature
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup gouda, shredded
  • 3 green onions, white and light green parts sliced thinly
  • salt and pepper, to taste
Instructions

  1. In a heavy bottomed pan or Dutch oven, heat 1 tsp of olive oil over medium heat. Add the bulk sausage,  crumbling as it cooks. Once the sausage is cooked through, remove it to a plate lined with paper towels. Set aside.

  2. Add the chicken broth to a small saucepan and heat over medium heat. Bring it to a simmer, then turn the heat down to low.

  3. Wipe the pan that the sausage had cooked in with a paper towel. Add 1 tbs olive oil and 2 tbs butter over medium heat. Once the butter has melted, add the onion and cloves of garlic. Cook until the onion has softened and is translucent.

  4. Add the arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast a bit, stirring occasionally. Once it starts to smell nutty, add the beer. Stir occasionally until almost all of the beer has been absorbed by the rice.

  5. Turn the heat off under the chicken broth, and add a couple of ladles to the rice. Stir occasionally until, again, almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente. You may or may not use all of the chicken broth.

  6. Add the cooked sausage, shredded cheeses, and sliced green onions. Stir to combine. Taste and add salt and pepper if desired.

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks

 

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks Beer, Cheddar, & Sausage Risotto | A Nerd Cooks

Pumpkin Risotto

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It’s that time of year again!  This pumpkin risotto is creamy, savory, and delicious. Though this risotto is undeniably a savory dish, the slight sweetness of the pumpkin still shines through.

This risotto will definitely put in in an Autumn state of mind.

Pumpkin Risotto | A Nerd Cooks

Love pumpkin? (Of course you do.) Ever tried it in a savory dish? If you haven’t, you definitely should!

Personally, I love using pumpkin in savory applications. Yes, of course I enjoy a Pumpkin Chocolate Chip Cookie or some Pumpkin Blondies as much as the next guy. But pumpkin actually makes a really nice flavor base for pasta sauces and risotto.

Plus, look at that gorgeous orange color.  Does it get better than this?

Pumpkin Risotto | A Nerd Cooks

In addition to tasting and (in my opinion) looking great, risotto is outwardly very impressive while actually being quite simple to prepare. Can you chop some vegetables, stir stir stir, and have a bit of patience? If yes (Of course you can), you can definitely make risotto.

This favorable difficulty-to-impressiveness ratio is why risotto is one of my go-to moves when making dinner for someone other than my husband and myself.

Need more risotto recipes? Check out my Sweet Corn Risotto with Roasted Cherry Tomatoes. Or how about Beet Risotto with Goat Cheese?

Pumpkin Risotto | A Nerd Cooks
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Pumpkin Risotto
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Ingredients
  • 5 cups  chicken or vegetable stock/broth
  • 2 tbs olive oil
  • 2 tbs butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 1 1/2 cups arborio rice
  • 15 oz. pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup cup parmesan cheese, shredded
  • kosher salt and pepper, to taste
Instructions

  1. In a medium pot over medium-high heat, bring the broth/stock to a simmer.

  2. In a large, heavy bottomed pot over medium heat, add the olive oil and butter over medium heat. Once the butter is melted, add the onion, garlic, and thyme, stirring occasionally. Cook until the onions are soft and translucent.

  3. Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until you smell a nutty aroma. That lets you know that the rice has been toasted a bit.

  4. A couple of ladles at a time, add the warmed broth/stock to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles.  More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it.

  5. Add the pumpkin puree, stirring to incorporate well. Add the spices and cheese. Stir to combine. Add salt and pepper to taste.

 

Pumpkin Risotto | A Nerd Cooks

 

Pumpkin Risotto | A Nerd Cooks Pumpkin Risotto | A Nerd Cooks

Avocado and Corn Risotto

by 7 Comments

Risotto = <3  It is my jam.  I love to eat it and make it.  I mean, it’s obviously delicious and comforting.  But, there’s something about the process of standing over the stove and stirring, stirring, stirring.  It’s slow and methodical.  And I dig that.

Avocado and Corn Risotto | A Nerd Cooks

This recipe was adapted from one found on the blog Amuse Your Bouche, and also inspired by the avocado risotto at Joe Squared in Baltimore.  If you’re in the Baltimore area and haven’t gone there, do yourself a favor and go immediately.  Everything there is really, really good.

You’ll need:

  • 5 cups vegetable or chicken broth
  • 2 avocados
  • juice of 1 lime
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1 cup corn kernels, frozen or fresh
  • shredded cheese (I used mozzarella and parmesan)
  • salt and pepper, to taste
  • basil, cut into ribbons

In a medium sauce pan over medium heat, start heating the broth.

In a small bowl, coarsely mash the avocados and lime juice.  Set aside.

In another medium sauce pan, turn the heat up to medium and add the butter and olive oil.  Once the onions are translucent and softened, add the garlic and cook for a few minutes more.  Then, add the arborio rice.  Stir the rice around, making sure to coat each grain with the butter and oil.

Once the rice starts to smell nutty, add a ladle or two of the warm broth to the rice.  Stir constantly.  Once the rice has absorbed that liquid, add another ladle or two.  Repeat the process until all of the broth has been absorbed and the rice is no longer crunchy (taste some!).

Add the corn, and stir to combine.  Add your choice of cheese, in whatever amount you desire. I tend to add what most people would consider to be an obscene amount of cheese.  Do what you like.

Add the mashed avocados to the risotto, stirring to combine.  Toss in the basil.  Salt and pepper to taste.  Dig on in!

Avocado and Corn Risotto | A Nerd Cooks