Beet and Goat Cheese Risotto
A classic risotto gets a boost of colour and flavour with the addition of vivid beets and a dose of cream! Finish it off with a tangy chèvre for the perfect iteration of a fresh beet and goat cheese risotto recipe.
Yield: 4 servings
- 2 tbsp unsalted butter
- ½ cup yellow onion, diced finely
- 1 ½ cups arborio or carnaroli rice
- 1/3 cup dry white wine
- 2 medium red beets
- 4 or 5 cups stock (vegetable or chicken is fine)
- 3 tablespoons heavy cream
- 4 oz. fresh goat cheese
- Kosher salt and pepper to taste
- Fresh parsley or basil, for garnish
- Peel the beets and shred them coarsely using a food processor or a cheese grater.
- Heat up the butter in a medium saucepan over medium heat, then add the onion and a pinch of salt. Cook, stirring until the onions are soft and translucent. Add the beets and cook until tender, about 5 minutes.
- Add the rice and stir, coating the grains fully until they’re shiny and warm. Add the wine and stir, until its fully absorbed (about 1 or two minutes will do).
- Add the stock 1/2 cup at a time, bringing it to a soft simmer (you might need to adjust the heat every so often), stirring. Once the liquid is absorbed, add another ½ cup of stock. Taste every so often to see if you need more salt, and continue adding the stock, half a cup at a time, always stirring with a wooden spoon, making sure the rice doesn’t stick to the bottom of the pan.
- Just before all the final liquid evaporates, stir in the cream. Cook until all the liquid is absorbed and the risotto firm but creamy. If you need to, add more stock, 1/4 of a cup at a time.
- Serve the risotto in four plates and top with goat cheese crumbled in coarse pieces. Garnish with fresh parsley or basil.