Description
This Beet Risotto with Goat Cheese is a vibrant and elegant dish that combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. Perfect for a romantic dinner or a sophisticated vegetarian main course, this risotto not only delights the palate but also adds a splash of color to your table.
Ingredients
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- 3 medium red beets, trimmed
- 3 1/2 cups vegetable broth
- 3 cups water
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine or dry vermouth
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup goat cheese, crumbled
- 1/4 cup fresh dill, chopped (for garnish)
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Instructions
- Roast the Beets:
- Preheat the oven to 425°F (220°C).
- Wrap the beets in foil and place them on a baking sheet.
- Roast until tender, about 1½ hours.
- Let cool slightly, then peel under running cold water.
- Place two of the beets in a blender or food processor and process until somewhat smooth.
- Dice the remaining beet into ½-inch cubes.
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- Prepare the Broth:
- In a saucepan, combine the vegetable broth and water.
- Bring to a simmer and keep warm over low heat.
- Cook the Aromatics:
- In a large pot, melt the butter over moderate heat.
- Add the chopped onion and cook until softened.
- Add the minced garlic and cook for an additional minute.
- Toast the Rice:
- Add the Arborio rice to the pot and cook, stirring constantly, for 1 minute.
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- Deglaze and Simmer:
- Pour in the white wine and stir until absorbed, about 1 minute.
- Using a ladle, add ½ cup of the warm broth to the rice.
- Simmer briskly, stirring constantly, until the broth is absorbed.
- Continue adding broth, ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is just tender and creamy-looking, about 18 to 22 minutes.
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- Incorporate Beets and Finish:
- Stir in the beet puree, diced beets, balsamic vinegar, salt, and pepper.
- Cook, stirring, until heated through.
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- Serve:
- Divide the risotto among serving bowls.
- Top with crumbled goat cheese and chopped fresh dill.
- Serve immediately.
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Notes
- For a milder flavor, substitute goat cheese with feta or Parmesan.
- Keep the broth warm throughout the cooking process to ensure even absorption.
- Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore creaminess.
Nutrition
- Calories: 550
- Sugar: 1g
- Sodium: 828mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 28mg
