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Entries in Risotto (1)

Tuesday
Jan312012

Roasted Beet and Goat Cheese Risotto

Roasted Beet Risotto

Beets and goat cheese are two of my favorite things. I love pairing them in salads, which until now, was the only way I have eaten them together. I've had this recipe from Beantown Baker bookmarked for quite a while, and for some reason just haven't gotten around to making it. I'm glad I finally decided to. Up until now, my favorite risotto flavor was sun-dried tomato and goat cheese, but this risotto was so amazing that I think it took the top spot! The pretty pink color made it pretty, too.

3 medium Beets, trimmed
Olive Oil
Salt and Pepper, to taste

3 1/2 cups Chicken Broth (I used vegetable broth)
3 cups Water
1 small Onion, finely chopped
2 tablespoons Olive Oil
2 cups Arborio Rice
1/2 cup Dry White Wine
1 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Goat Cheese, crumbled (I used a 4 ounce package)

Place the beets on a piece of foil. Drizzle with olive oil and season with salt and pepper. Fold the foil into a package and roast on 425 degrees for about 1 hour, or until the beets are tender. Allow them to cool for about 30 minutes (I roasted the beets 1 day ahead of time and put them in the fridge). When the beets are cool enough to handle, peel them, discarding the stems and root ends, then cut into 1/2 inch cubes. Meanwhile, bring the water and broth to a simmer in a saucepan (I skipped this step and everything turned out just fine). In a 4-6 quart heavy pot set over moderate heat, cook the onion in the oil, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring constantly, for about 1 minute. Add the wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup of broth and simmer briskly, stirring constantly, until broth has been 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 the rice is tender and creamy looking, about 20 minutes. Reserve leftover broth--althoughI didn't have any left. Stir in the beets, salt, and pepper, and cook, stirring, until heated through. Thin as necessary with any additional broth. Stir in the goat cheese and remove from heat.