This Beet Risotto is Perfect for Your Next Pink Party
Beets and goat cheese are, for obvious reasons, a match made in heaven.
Many restaurants have some semblance of a goat cheese and beet salad on their menus. I thought it’d be nice in a more comforting beet risotto, and it really works. The sharp goat cheese offsets the earthy-sweet beets. I love using a pair of kitchen shears to snip fresh chives atop the finished plate—it makes it look fancy.
Beet Risotto + La Crema Rosé – A Dream Pairing
And to go with this magenta-hued risotto: a crisp, dry glass of La Crema Monterey Rosé. It helps, too, that you need a splash of this anyway to deglaze the pan as you’re stirring the rice. —Eric Kim, Food52
Beetroot Risotto w/ Goat Cheese
Author: Eric Kim, Food52
Recipe type: Entree
Cuisine: Risotto
Prep time:
Cook time:
Total time:
Serves: 4 to 6
Beets and goat cheese are, for obvious reasons, a match made in heaven. Many restaurants have some semblance of a goat cheese and beet salad on their menus. I thought it’d be nice in a more comforting risotto, and it really works. The sharp goat cheese offsets the earthy-sweet beets. I love using a pair of kitchen shears to snip fresh chives atop the finished plate—it makes it look fancy. And to go with this magenta-hued risotto: a crisp, dry glass of rosé. It helps, too, that you need a splash of this anyway to deglaze the pan as you’re stirring the rice. — Eric Kim, Food52
Ingredients
- 2 pounds beets, peeled, cleaned, and roughly chopped (frozen is a great option, too)
- 1/4 cup olive oil
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 2 quarts vegetable or chicken stock
- 4 tablespoons unsalted butter
- 4 shallots, finely minced
- 2 cups Arborio rice
- 1 cup La Crema Rosé
- 1/2 cup sour cream
- 8 ounces goat cheese, chunked into large pieces
- 1 pinch chopped chives, for garnish
Instructions
- 1. Preheat oven to 400°F. Toss the beets with olive oil, salt, and pepper roast on a quarter sheet pan until tender, about 25 to 30 minutes. Set aside to cool slightly.
- 2. In a small saucepan, bring stock to a simmer and keep warm over a low flame.
- 3. In a medium braiser or any wide-bottomed, high-sided pan, melt butter and sauté shallots for a couple minutes, or until translucent. Stir in the rice, coating each grain until butter-slicked. Splash in the wine and reduce, stirring constantly.
- 4. Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
- 5. Meanwhile, puree the roasted beets with sour cream until very smooth.
- 6. When cooked to your liking (I like my rice with a slight bite in the middle), stir in the beet and sour cream puree. Season to taste with salt and pepper.
- 7. Garnish risotto with goat cheese chunks and chives.
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