Beet salad in risotto? This Fancy Beet Risotto with goat cheese is the perfect date night dinner or to host a dinner with friends.
Ingredients in Our Fancy Beet Risotto With Goat Cheese
- Beets: Beet is the star of the dish. We use it diced as well as pureed to give our dish a bright colour.
- Risotto: We’re using Arborio rice to make the base for our risotto.
- White wine: There’s no risotto without white wine. I recommend choosing a dry white wine for this recipe.
- Broth: You can either use chicken broth or vegetable broth for a vegetarian option.
- Goat cheese: Goat cheese and beetroot salad is a classic combination.
- Grated Parmesan: It’s a basic ingredient used in risotto.
- Roasted pecans: To give our dish a nutty flavour.
- Garnishes: Use a few fresh herbs (tarragon or dill) and some lemon zest.
How to Cook Beets?
You can buy them precooked, they often come vacuum-packed. In a small pot with water, let the beets simmer for 45 minutes. Remove from heat and rinse well. Remove the beets’ skin with your hands or a knife.
Fancy Beet Risotto With Goat Cheese
4
servings25
minutes35
minutes1
hourBeet salad in risotto? This Fancy Beet Risotto with goat cheese is the perfect date night dinner or to host a dinner with friends.
Ingredients
1 ½ cup of arborio rice
4 cups of vegetable or chicken broth
¼ cup of dry white wine
2 tbsp of butter
1 onion, diced
2 garlic cloves shredded
Cooked beets vaccum packed – 398ml (or 4 cooked beets)
¼ cup of water
113g of plain goat cheese
½ cup of grated Parmigiano
1 cup of pecans
Juice of ½ a lemon
Zeste of 1 lemon
Tarragon or dill
Instructions
- Roughly slice pecans and roast them in a pan on low heat for 10 minutes.
- Prepare the beets. Remove them from the vacuum pack. Add half beets to a blender with ¼ cup of water. Blend until you get a creamy texture. Dice half of the beets that are left into cubes.
- In a medium pot, heat the chicken or vegetable stock.
- In a big casserole, soften the butter and sauté the onion for about 10 minutes. Season well.
- Add garlic and cook for 1 minute. Add rice and mix well. Cook for another minute.
- Deglaze with white wine and make sure the wine is completely reduced.
- On medium heat, add broth to the rice: 1 cup at a time, stirring well and making sure there’s no broth left before adding another cup of broth. Repeat 4 times until there’s no broth left. It’ll take about 20 minutes. If the rice is not al dente yet, add more water.
- Add pureed and diced beets. Mix well and cook for 1 minute.
- Remove from heat and add half of the goat cheese and Parmesan cheese. Add the juice of ½ lemon. Season well.
- Serve the risotto on a plate. Garnish with goat cheese, nuts, lemon zest and herbs.
