Beet Risotto
Servings: 4 - 6 servings
Calories: 550kcal
This Roasted Beet Risotto with Goat Cheese is a delicious dish that's perfect for Valentine's Day but craveable every day of the year!
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Equipment
Ingredients
- 3 medium beets trimmed
- 3 1/2 cups bone broth or reduced-sodium chicken broth or vegetable broth
- 3 cups water
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 cups Arborio rice
- 1/2 cup dry vermouth or dry white wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup goat cheese
- 1/4 cup fresh dill chopped (for garnish)
Instructions
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
- While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
- Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
- Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
- Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
- Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.
Video
Notes
Tips
- Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice.
- I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in the risotto.
- To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
- If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
- To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Nutrition
Calories: 550kcal | Carbohydrates: 83g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 828mg | Potassium: 123mg | Fiber: 3g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 4.3mg | Calcium: 61mg | Iron: 5mg