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. 
Three ingredients? Amazing, I can’t wait to try this for myself!
beantownbaker — February 3rd, 2013 @ 9:42 pm
If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.
I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.
beantownbaker — February 4th, 2013 @ 9:44 pm
First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!
what an interesting idea! love that you can still taste the individual flavors 🙂
beantownbaker — February 4th, 2013 @ 9:44 pm
I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….
This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?
beantownbaker — February 7th, 2013 @ 6:20 pm
I haven’t made it without an ice cream maker… Here’s an article from David Lebovitz on how to make ice cream without an ice cream maker: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers
Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?
I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.
beantownbaker — August 16th, 2013 @ 8:18 am
Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.