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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.