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Beet Risotto with Goat Cheese

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Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Hi, my names Jenna and I love beets. Like, I really love beets. When I was little, I remember going to visit my grandma and she would boil beets for me then sprinkle them with sugar for an afternoon treat. I must have been one of the only six-year-olds that actually asked for beets. Then, I grew up and discovered beet and goat cheese salads. Beets and soft, creamy goat cheese? A match made in heaven. That’s why, when I saw Tasty Kitchen member Amanda’s recipe for Beet Risotto with Goat Cheese (adapted from Bon Appetit), I knew I had to make it as soon as humanely possible.

The end result was absolutely fantastic! Imagine super creamy, jewel-colored risotto studded with beets and big chunks of melting goat cheese. I think the day I made it, I ate a bowl for lunch and dinner. I just couldn’t get enough—and neither will you!

 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Amanda doesn’t specify if you can use canned beets for this (I’m sure you can), but since beets are in season right now anyway, I grabbed two bushy ones from the produce section of my local grocery store.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

So, first things first: dice your beets. I didn’t peel these—I just scrubbed them under cold water.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Look ma! Red hands!

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Next, melt four tablespoons of butter in a heavy-bottomed pot.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Then, add your diced beets and onion.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Sauté for about eight minutes, until both beets and onions are tender.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Add your arborio rice (risotto rice!). You can find arborio rice in the rice section of your local store. It’s super yummy and creamy!

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Pour in three cups of chicken stock. In most traditional risotto recipes, you’ll gradually add the hot stock over a period of about 45 minutes, but in this recipe you just add it all at once … and it works! How awesome and easy is that?

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Finally, drizzle in a little balsamic vinegar.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Bring risotto to a boil then cover, reduce heat and simmer for about 15 minutes. You’ll want to stir this occasionally. The risotto is done when the rice has soaked up all the stock.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Season with salt and pepper and add the goat cheese—the best part!

Just look at those huge melting chunks of cheese. Are you drooling yet?

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

This would be the perfect side dish to a roast chicken (I especially love TK member Nicole’s Best Roast Chicken. Period.). It’s creamy, hearty and delicious! A big thank you to Amanda for providing such an easy recipe. Visit her blog Once Upon a Recipe for more of her creations!

 
 

Printable Recipe

Beet Risotto with Goat Cheese

See post on Amanda (onceuponarecipe)’s site!
4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

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Difficulty: Easy

Servings: 6

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Description

Creamy beet risotto topped with goat cheese makes for a delicious and gourmet accompaniment to a meal!

Ingredients

  • ¼ cups Butter
  • 2 whole Beets, Chopped Small
  • 1 whole Onion, Chopped Small
  • 1 cup Arborio Rice
  • 3 cups Stock (Chicken Or Vegetable)
  • 1 Tablespoon Balsamic Vinegar
  • Salt And Pepper, to taste
  • ½ cups Goat Cheese

Preparation Instructions

Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

63 Comments

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מטבחים on 7.17.2011

I have to try this!! thanks a lot!

Karen on 6.17.2011

I made this a few days ago and it was heavenly. I served it as the main dish with sauted chard from my garden. Wow! The earthy flavors mixed with the goat cheese was so yummy. I had it for lunch the next day with (more goat cheese) and arugula mixed in. This will definitely become a frequent addition, especially when the beets in my garden are ready.

Katie on 6.9.2011

made this last night and just had it again for lunch and it is seriously delicious. Used a combo of beef stock and leftover wine from the fridge and added it in batches (the more traditional risotto style), served it with garlic beef ribs and salad, it was so delicious, this might be my go-to recipe for using up an adundance of beets! Thank you!

Justine B. on 6.6.2011

This looks amazing! I made risotto the first time about two months ago it is a fun but tedious process constant stirring but well worth it. And to top it off with goat cheese makes it even better!

janiegirl on 6.3.2011

My 6 yr old (who will be turning 13 this month) also asked for beets. A LOT. He particularly liked them pickled but would eat them any way I served them until one late summer day when he was 10, two of his friends were eating with us – Roasted Roots (what had been a favorite veg meal of ours until that day). One of his friends asked *while munching happily on it* “why is this potato all red?”. Once I explained that it was not a potato, both friends declared that they didn’t like beets and it really “didn’t taste right”. My son quit eating beets after that. I actually didn’t plant any this year. I think you have delivered the recipe that will have him enjoying them again. Thank you. Going out for some late gardening now.