Beet Goat Cheese Risotto
This recipe has been a long time favorite of mine. Since I am gluten free, my favorite carb indulgence is a risotto over gluten free pasta. I occassionally eat gluten free pasta when I cook with quinoa pasta, but risottos are definitely my go-to comfort food when it comes to a cheesy and carby treat. Enter this beet goat cheese risotto. I first had a beet risotto post skiing in the Colorado mountains at Vin 48 in Beaver Creek. The vibrancy of the beets and the simplicity of the dish left a lasting impression, causing me to figure out a way to recreate this dish at home.
I love how this recipe works for summer, fall and winter so easily since beets grow and keep so well into the fall and winter. Whether it's my first beet harvest in the summer, or using some stored beets in the middle of winter, this vegetarian risotto delights. I love it with a good earthy Pinot Noir.
Want to add some extra protein to this dish? Cook in chicken broth. My favorite addition is to cook a few pieces of bacon in a skillet and then simmer the beet greens in the bacon fat. Just crumble bacon and greens on top of the risotto. The bacon fat goes so good with the earthiness of the beets and the creamy goat cheese.
Photos by Meredith Brower.
Beet Goat Cheese Risotto
- 1 cup arborio rice
- 3 cups broth (vegetable or chicken)
- 2 beets, peeled and diced.
- 1 red onion, peeled and diced.
- 4 ounces of goat cheese chevre
- 1 tablespoon balsamic vinegar
- 1 tablespoon ghee
In a large pot, heat up ghee and onions at medium heat for 7 minutes. Stir occassionally. Add in the beets and balsamic vinegar and cover for another 7 minutes. Place the rice in the pot and stir for one minute. Now add in all three cups of broth and bring to a boil. Once the rice is at a boil, reduce to simmer and cover. Simmer for 20-25 minutes, stirring occassionally.
Once rice is cooked, removed from heat. Add goat cheese on top before serving. Serve with salt and pepper to taste.
For a twist, cook 2 pieces of crumbled bacon in a pan with the beet greens. Garnish on top of the goat cheese for a salty, savory note.
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