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Home » Gluten Free Recipes » Red Beet Risotto with Goat Cheese

Red Beet Risotto with Goat Cheese

February 27, 2014 by Angela Roberts 5 Comments

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Red Beet Risotto made with goat cheese and freshly grated Pecorino Romano is not just another risotto. It’s spectacular in flavor, texture and presentation.

In my previous post I gave you a tutorial on risotto, the ins the outs and all the things I’ve learned to try to make that perfect risotto, creamy and chewy in texture and I showed you these three risottos that I made all at the same time. Perhaps, if I had a restaurant, I would serve a trio of risotto and be the talk of the town, if I could pull it off.

Trio of Risotto

Red beets do the pleasure of delivering an earthy, bright flavor, while bringing a fabulous color to every grain of that lovely Arborio rice.

Red Beet Risotto with Goat Cheese by Angela Roberts #beets #redbeet #risotto #sidedish

The most unique part of the this recipe is that I used raw beets and added them in rather quickly to the rice mixture. You can grate the beets or use a Vitamix as I did, which worked well with a few pulses. I used basil to garnish, as its a wonderful flavor enhancer to the sultry red beets, taking notes from this red beet pesto.

I just saw a golden beets risotto over at Summer Tomato and they topped the risotto with the beet greens, something I will want to do next time I make red beet risotto.

Red Beet Risotto from Spinach Tiger

Please go to the article on how to make risotto for lots of help in perfecting this dish and go to this extremely popular post which lists ten heath benefits of beets.

Red beet risotto may be a very non-traditional risotto, but one that will bring excitement to a meal.

More Risotto from Spinach Tiger

Melted Tuscan Kale Risotto

Sweet Potato Risotto

Caramelized Onion, Sweet Corn Risotto

Risotto 101, Everything you Need to Know 

Risotto Cakes

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Red Beet Risotto with Goat Cheese

A twist on traditional risotto, red beet risotto is great as a first course or and would be a great side for a red meet dish such as skirt steak.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Red Beet Pesto with Goat Cheese
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 red beet
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large shallot
  • 1 cup arborio rice
  • 1 tablespoon cider vinegar or balsamic
  • 1/4 cup parmigiana reggiano
  • 2 tablespoons goat cheese
  • salt
  • pepper
  • 1 tablespoon basil

Instructions

  • Either grate the red beet or place in Vitamix with a tablespoon of olive oil and pulse to grate, which is what I did.
  • Heat chicken broth in separate pot. Once hot, turn to simmer.
  • Melt butter and In a 10 inch stainless steel frying pan or an enamled cast iron small dutch oven. Add olive oil.
  • Add chopped shallots and cook until translucent.
  • Add in grated red beets.
  • Add in dry arborio rice and toast for four minutes, stirring.
  • Have a lid ready to immediately cover when you put the first ladle of broth.
  • Add ½ cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
  • Stir until the broth is nearly all absorbed in the rice.
  • Add another ½ cup broth and repeat until there is only ½ cup broth left to add.
  • Add in vinegar. Continue to stir.
  • Add in broth ¼ cup at a time at the end, so as to not overcook the rice. At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you’re sure the rice is not done, add a small amount of water, (tablespoon or so).
  • Remove from stove, Stir in goat cheese. Stir in grated cheese. Season with salt and pepper.
  • Serve immediately. Garnish with chopped parsley.This will serve 2 big servings.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: Gluten Free Recipes, Italian Recipes, Vegetarian Recipes Tagged With: butter, goat cheese, pecorino, red beet, red beets, shallots

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. vince says

    February 27, 2014 at 3:28 pm

    No vinegar in the ingredients list?
    this looks great, beets are a favorite of mine. 🙂

    Reply
  2. Susan @ Flavors By Four says

    February 27, 2014 at 1:41 pm

    It looks delicious. I love beets! I know I will be making this soon.

    Reply

Trackbacks

  1. Melted Tuscan Kale Risotto - Spinach Tiger says:
    December 9, 2016 at 12:24 pm

    […] is part of my series on Risotto. I made classic risotto, red beet risotto, sweet potato risotto and now I bring you kale risotto, all within one week. Kale is a favorite of […]

    Reply
  2. Sweet Potato Risotto says:
    November 16, 2014 at 9:05 pm

    […] learned quite a bit.  I used three different ingredients, and approached each differently. I made red beet with goat cheese risotto and kale risotto, and I couldn’t decide on which of any three I liked […]

    Reply
  3. How to Make Perfect Risotto and Three Mistakes to Avoid says:
    February 27, 2014 at 10:23 am

    […] the pictures shown above, I made sweet potato risotto, red beet risotto and kale risotto, all non-traditional versions using the three ingredients most likely found locally […]

    Reply

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