The Pioneer Woman Tasty Kitchen
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Beet Risotto with Goat Cheese

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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Level: Easy

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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

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!

2 Comments

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Amanda (onceuponarecipe) on 4.18.2011

Raw fresh beets!

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chrisr on 4.18.2011

is it canned beets or raw beets?

8 Reviews

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westmonster on 12.5.2011

This was very good!
Although I normally add the broth by the ladlefull, I took the chance and poured it all in at once. It was just perfect!
I didn’t have any goat cheese or feta, so I went old-school and used parmesan. I also added some marjoram, oregano, lovage, and thyme.

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Judith Romijn on 9.5.2011

In my vegetable bag there were lots of beetroots lately and I made this dish a few times. We both love it very dearly. The only addition I do sometimes is that I add a little bacon.

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Claire on 8.19.2011

Our family of five devoured this amazingly creamy and brilliantly colored dish in a matter of minutes! Everyone loved it! Thank you!
I cut down the butter to about 2 tablespoons, and it worked just fine.

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donnajosmith on 8.2.2011

Just made this for the second time at my family’s request. It is fabulous! We liked it better with feta cheese. Thanks for sharing such a great recipe!

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konnijo on 6.30.2011

I have never had beets before (they always looked like they were sporting a rat’s tail to me and they are sooo red); anywho(!), after my friend raved about beets, I decided to try them and found this recipe. I have never made risotto either and…okay…slap me and call me Sally, this dish is GOOD! LOVE it and will make it again! I gave my co-worker some and she agrees – FIVE mitts! Thank you!

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