If you know me well, you probably know I absolutely love beets. If they’re roasted, I could eat a bowl of beets and call it lunch or dinner. So when I saw beets with risotto, and goat cheese, I knew I’d be making it soon. I am so glad I did because it was one of the best risotto’s I’ve ever had in my entire life! This is a great dinner, or you could also make it a side for a fancy dinner party. The color alone is so beautiful that I think anyone would be impressed.
I’ve said before in another risotto recipe that risotto is a labor of love. You have to dedicate about 20-30 minutes to straight stirring. Most recipes say 20 minutes of stirring, but it has never only taken 20 minutes for me. While I was getting this meal going, I uncorked the white wine I’d be using in the recipe and poured myself a glass. I’m glad I did because this sauvignon blanc pleasantly surprised me! I actually really enjoyed it. It was sweeter than I normally expect a sauvignon blanc to be. I always feel super adult-like when I’m drinking wine while cooking. Maybe it just brings me back to my childhood of watching my dad drink a glass of wine (or 2…haha) while making some sort of crazy recipe in the kitchen.
Beet & Goat Cheese Risotto
Recipe from Once Upon a Cutting Board
1 pound red beets & greens
1/4 cup olive oil, divided
4 cups vegetable stock
1/2 large yellow onion, peeled and diced
1 cup Arborio rice
1/2 cup dry white wine
5 to 6 oz goat cheese
Salt and pepper
1. Preheat oven to 400 degrees. Chop off the green leaves and stems. Wash and dry them off. Place beets in a dish or wrap them in tin foil and rub with a little olive oil. Roast for about 1 hour or until tender. Remove and let cool. Peel the skin off the beets and dice about 2/3rds of the beets. Roughly chop the remaining. Place the roughly chopped beets in a food processor and puree with about 2 tablespoons olive oil. Season with salt & pepper. Set aside.
2. Wash and dry the beet greens, thinly slice, and set aside.
3. Bring the vegetable broth to a simmer on the stove.
4. In a dutch oven or large pot, heat 2 tablespoons olive oil, add onion and saute for about 5 minutes until soft. Add rice and stir for about 2 minutes. Add the white wine and cook until absorbed.
5. Begin adding the broth to the rice. Use a ladle to pour 1 ladle full of broth at a time. Only add another ladle full once the first addition has been absorbed. Continue stirring constantly. Add ladle fulls until all the broth is used. This will take between 20-30 minutes. You may need to add more broth or water to your simmering pot if your rice is still not close to be done at this time.
6. Add diced beets, beet greens, beet puree, and about 5 oz’s of the goat cheese. Stir until the goat cheese is completely melted. Remove from heat and top with additional goat cheese.
I chopped the beet greens by rolling them up and then chiffonade them like basil. Then I washed them in the salad spinner. This method worked excellent.
You can omit the beet greens if you really hate them, but if you don’t, I recommend using them, they have great health benefits!
I roasted the beets the night before and this saved me a lot of time. I recommend doing it that way if you’re making it during the week.