Beet & Goat Cheese Risotto

Beets, goat cheese and pistachios.

I love each of those ingredients individually but together they harmoniously create a sweet, creamy and crunchy trio so irresistible to the palate.

The idea of combining the three ingredients into a risotto seemed perfect for a wintertime dish (well, pseudo winter for us in Florida).

All I keep thinking while writing about beets is: BEARS, BEETS, BATTLESTAR GALACTICA.

This recipe is slightly modified, see original here.

Beet & Goat Cheese Risotto

3 small beets, diced into small cubes

1 medium onion, diced

1/4 cup unsalted butter

1 cup Arborio rice

3 cups vegetable broth

1 tbsp. balsamic vinegar

salt & pepper, to taste

1/2 cup goat cheese

1/2 cup toasted pistachios

Wash and scrub the beets under cold water in order to remove most of the rough skin (you can always peel any of the remainder skin with a knife or peeler). Prepare to get red hands! Dice the beets into small cubes, set them aside.

Melt the butter in a medium saucepan over medium-low heat. Add the diced beets and onions, saute until tender (approximately 8-10 minutes). Add the rice, balsamic vinegar and vegetable broth. Increase the heat and bring to a boil. Cover and simmer until risotto is ready, about 15-20 minutes. Stir occasionally.

Once risotto is done, season with salt & pepper. Add the goat cheese and stir until it melts into a dreamy creaminess. Garnish with toasted pistachios for that extra crunch!

The rich beet color makes this dish aesthetically stunning, perfect for a Thanksgiving side dish!

It seems that impromptu coffee table picnics are becoming a “thing” for me. Damian and I enjoyed this delicious risotto with some garlic bread and white wine, a lovely Sunday meal.

Bon Appétit!

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