The Pioneer Woman Tasty Kitchen
Profile photo of EatLiveRun

Beet Risotto with Goat Cheese

Posted by in Step-by-Step Recipes

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

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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!

 
 
_______________________________________

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

Comments are closed for this recipe.

Profile photo of Wenderly

Wenderly on 5.20.2011

That looks absolutely *stunning* The color is magnificent and I’m certain that it will taste as good as it looks!

Karen on 5.20.2011

At first glance, I thought it said BEEF, and seeing the red color, thought it was raw meat with goat cheese. While a nice chevre makes most everything better, it does have its limits.

As a beet lover though, I’m all over this, and I’ll be making a batch this weekend.

Decaf Debi on 5.20.2011

OMG. I thought it said beeF risotto and it looked like a bloody pile of steak tartar. As a vegetarian, I almost lost it! :-)

Heather of Kitchen Concoctions on 5.20.2011

Not a huge fan of beets but this looks so pretty.

carolyn on 5.20.2011

I can’t print the printable recipe either!! Dying to make this asap, help!

Pam S on 5.20.2011

I can’t click on the recipe to print it…is it just me or what?

Amanda (Once Upon A Recipe) on 5.20.2011

Thanks Jenna! It is such a fabulous and easy dish. Although I didn’t specify, I totally recommend using fresh beets for this. Plus it just wouldn’t be as fun to make if you didn’t have to peel the beets and have the red hands to show for it afterwards! :)

Pam S on 5.20.2011

Planted beets in my garden, saving this recipe, thanks.

Urban Wife on 5.20.2011

I wish I knew whether beets were my friends or not. No better way to find out than with this gorgeous recipe! :)

Hannah (Hannah Lives) on 5.20.2011

This looks so good! I’m not even that huge of a fan of beets, but that color is amazing, it makes me want it in a serious way!

Heather (Heather's Dish) on 5.20.2011

i wish i loved beets as much! the colors are SO gorgeous though!

Jessica @ How Sweet It Is on 5.20.2011

This is such a pretty color!

zena on 5.20.2011

That looks AMAZING. And no, you weren’t the only 6 year old who asked for beets! I want to make this, but i’m the only one who likes beets and goat cheese in this house.