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. 
These look amazing and what a great entry to this month’s Tasty Tools! Thanks for your submission! 🙂
Ooohhh….I love sun dried tomatoes & goat cheese, I’ll have to try these.
Wow! Delicious!!!! I’m totally gonna have to make these!
I am a sucker for sundried tomatoes and basil. And I host a lot and this looks like a great app to have. Thanks,
These look cute and delish! You’ve turned me into a big fan of goat cheese. So mild and tasty!
So glad you’re starting to like goat cheese Steph – I live on it since it’s easier for me to digest than cow’s milk cheese.
love this! i am a vegetarian and i married a carnivore (www.cooking4carnivores.com) and i am always looking for ways to sneak him vegetables. i think a little spinach in these would do the trick. thanks for the idea!
These look wonderful! I love goat cheese…yum!
This looks great – I love all the ingredients!