Roasted Beet Risotto
If you like risotto, you're going to love this rich, creamy and flavorful beet version! The tangy crumbled goat cheese on top is just the final touch. It's ready to serve in 30 minutes, considering you have your beets roasted.
Servings 2 main servings
Ingredients
To roast the beets:
- ¾ pound beets
- 1 tablespoon olive oil
- salt and black pepper
For the risotto:
- 5 cups broth approximately
- ½ cup red wine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ⅓ cup minced shallots
- 1 ½ cups Arborio or Carnaroli rice
- 1 cup roasted beets peeled
- 3 tablespoons butter diced
- ⅓ cup grated asiago cheese
- 3 tablespoons chopped fresh parsley
- ⅛ teaspoon black pepper freshly grated is best
- 2 ounces goat cheese for serving
Instructions
For the beets:
- Preheat oven to 350ºF (180ºC).
- On a large piece of aluminum foil, put washed, unpeeled ¾ pound beets. Drizzle with 1 tablespoon olive oil, salt and black pepper to taste.
- Lift the foil to encase the beets and make a pouch. Prickle a few times with a fork, and bake for 45 to 55 minutes, until they can be easily pierced with a knife. The time depends a lot on the size of the beets. Let cool until you can handle them and peel. The skin comes off more easily when they haven't cooled completely.
For the risotto:
- Dice half of the roasted beets, and grate the other half. Reserve.
- Bring 5 cups broth to a steady, slow simmer in a saucepan.
- Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a heavy pan over moderate heat. Add ⅓ cup minced shallots, lightly salt them, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown it.
- Add 1 ½ cups Arborio or Carnaroli rice and, using a wooden or silicon spoon, stir for 1 minute, making sure the grains are very well coated. Add ½ cup red wine around the edges of the skillet, and stir until completely absorbed.
- Add ½ cup of broth and 1 cup roasted beets. Stir well and wait until the liquid is almost absorbed. Then continue adding the simmering broth, ½ cup at a time.
- Stir as needed to prevent sticking. The risotto will take about 18 to 20 minutes, and the rice will be tender but still firm.
- Remove the pan from the heat and immediately add 3 tablespoons butter, ⅓ cup grated asiago cheese, and 2 tablespoons chopped parsley. Stir vigorously to combine with the rice.
- Add ⅛ teaspoon black pepper and check for salt; add more if needed.
- Divide equally between the plates, sprinkle 2 ounces goat cheese on top, a drizzle of olive oil and a sprinkle the remaining 1 tablespoon chopped parsley. Serve immediately.
Notes
Beets: the beets can be roasted ahead and kept in the refrigerator for 2 days in an airtight container or well-wrapped.
Soffrito: I like to use shallots for this recipe, but regular onion also works.
Salt: The amount of salt in any risotto depends on the type of broth you use. I find that the broth is enough, so I don't add any extra salt, just pepper.
Rice: Use good risotto rice, such as Arborio or Carnaroli. These are starchier, and that is essential for a creamy risotto.
Topping: besides the chopped parsley, you can sprinkle some chopped chives.
