The Pioneer Woman Tasty Kitchen
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Golden Beet and Goat’s Cheese Risotto

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Sugary sweet roasted golden beets paired with creamy goat’s cheese make the perfect combination in this dish. Try topping it with grilled shrimp or chicken for a hearty meal, or pair it with a salad for a tasty lunch.

(Psst … this is a great dish for sneaking those extra veggies in the kids!)

Ingredients

  • 1 pint Small Golden Beets (about 9-10)
  • 3 Tablespoons Extra Virgin Olive Oil, Divided, Plus More For Topping
  • 7 cups Low Sodium Chicken Stock
  • 1 whole Medium Sized Onion, Finely Diced
  • 2 cloves Garlic, Minced
  • 2 cups Arborio Rice
  • Salt And Pepper, to taste
  • ½ cups Dry White Wine (optional)
  • 6 ounces, weight Soft Unripened Goat's Cheese, Plus More For Topping
  • 3 Tablespoons Butter

Preparation

Preheat oven to 400 degrees. Scrub and trim beets. Place on a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap beets tightly in foil and place on a baking sheet. Roast in the oven for 1 hour, or until beets are soft. Open foil packet and allow to cool slightly.

In the meantime, prepare risotto. Heat chicken stock in a medium saucepan. Keep warm and set aside.

In another medium saucepan, heat remaining 2 tablespoons olive oil over medium-high heat. Saute onion and garlic until soft, 2-3 minutes. Add rice and stir constantly for a minute or two, without browning. Season well with salt and pepper.

Add wine (if using) and stir constantly until absorbed into rice. Add 1/2 cup hot stock at a time, stirring constantly, waiting until liquid is absorbed before adding more. Adjust heat as necessary to maintain a slow boil. Continue adding stock for 18-20 minutes or until rice is al dente. Remove from heat.

Working quickly, remove skins from beets by rubbing them with a paper towel. The skins should slip off easily. Dice beets and add to risotto. (For an extra boost of colour, you can squeeze a few beets through a ricer to extract the juice. Add to risotto.) Add cheese and butter, stir until melted and well combined. Adjust seasonings with salt and pepper as needed.

To serve, top risotto portions with crumbled goat’s cheese and drizzle lightly with olive oil.

Note: Beets can be roasted and diced ahead of time. Just make sure they’re heated through in the final dish.

2 Comments

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Avatar of kitchenma

kitchenma on 9.22.2010

Wow, this sounds so delicious! I will be trying this one soon! Thanks for sharing :)

Avatar of Meredith

Meredith on 9.22.2010

This looks great, I can’t wait to try it!!

2 Reviews

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Avatar of Mom ToHenry

Mom ToHenry on 5.28.2013

I am always on the hunt for fun healthy things with veggies to introduce to my toddler. This was a huge hit for the entire family! The Barefoot Contessa Ina Garten suggests doing 1-2 cups of stock every 5-10minutes so that the rice cooks for a total of 30 min, so I followed that. And I also added a pinch of nutmeg, lemon zest from 1 small lemon. I also added a pinch of both white and black pepper. I found very large golden beets at Whole Foods and used just one large one. After baking and using the papertowel peel technique, I chopped it then smashed with a potato masher so that it was more smooth when you add in at the last step. And finally, I used 4oz goat cheese and 2 oz grated Parmesan. It was really awesome and I’ll definitely make this again!

Avatar of mcell77

mcell77 on 9.21.2010

AMAZING RECIPE!!!

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