Roasted Beet and Goat Cheese Risotto
Who else out there loves beets? I think they’re awesome and I’m SOOO glad I was introduced to them a couple years ago. One of the great things about beets is the vibrant pink tint they give to anything they touch.
I think beets pair so well with goat cheese. So I replaced the Parmesan in the recipe with goat cheese. Risotto is one of those things that I forget to make at home and then once I make it once, I want to make it every weekend. It does take some time and a lot of stirring, but the end result is worth it.
I used a variety of beets that we got in our CSA box (I’m going to miss our weekly veggies when the CSA wraps up for the season here in a few weeks). Only some of these beets went into the risotto. The others were used in salads and just eaten with a splash of basalmic and a spoonful of goat cheese.
If you enjoy beets and goat cheese, you’ll definitely enjoy this roasted beet and goat cheese risotto. And, there’s really nothing better than eating pink food!
One Year Ago: Homemade Marshmallows, Smores Cookies, and Smores Brownies
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Roasted Beet and Goat Cheese Risotto
Yield: Serves 6
Ingredients:
3 medium beets, trimmed
olive oil
salt and pepper to taste
3 1/2 cups reduced-sodium chicken broth
3 cups water
1 small onion, finely chopped
2 Tbsp olive oil
2 cups arborio rice
1/2 cup dry white wine
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup crumbled goat cheese
Directions:
Put oven rack in middle position and preheat oven to 425°F.
Place beets on a piece of foil. Drizzle with olive oil and season with salt and pepper. Bake for 1 hour until tender. Allow to cool in foil for 30 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
Stir in beets, salt, and pepper and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Recipe adapted from Gourmet, seen on Love and Olive Oil
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂
I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
love the smoked paprika 🙂
I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉
Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
How interesting! I love chickpeas and am going to make these this weekend! Thanks!
Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!