Roasted Beet and Goat Cheese Risotto

Jennifer always has my back.  She knows about my love affair.

 

 

With beets.  She knows how much I I LOVE LOVE LOVE beets.

 

 

Sorry.  I didn’t mean to shout.  I just got a little worked up.

 

 

 

 

I’ll settle down now.

 

 

Jennifer gave me the November issue of Every Day with Rachael Ray because there was a recipe in there for Creamy Beet & Goat Cheese Risotto.

 

 

You can imagine my excitement.

 

 

 

 

Just look at those perfect little purple pieces of heaven!

 

 

But as we all know, I am not a rule follower.  So I was inspired by Rachael’s recipe, but I had to be true to my inner rebel and go do my own thing. I think she would approve. Rach?  Feel free to chime in here.  You are always telling me to make it my own.

 

 

Rach and I go way back.

 

 

But our friendship is somewhat one-sided, as I have never actually met her.

 

 

 

 

So Rachael said to grate a large raw beet and add it at the end.

 

 

I prefer my beets roasted, so me and my beets went that direction.

 

 

 

 

I also used shallots instead of onions.

 

 

 

 

And added some Thyme.

 

 

 

 

I would like to say thanks to Rachael and Jennifer for the inspiration.  It was delicious.

 

 

 

 

Although they may just tell me to beet it.

 

 

Roasted Beet and Goat Cheese Risotto

Inspired by Rachael Ray

Ingredients:

6-8 beets, peeled and cut into 1 – 1 1/2 inch pieces

1/4 cup balsamic vinegar

1/3 cup extra virgin olive oil

1 tablespoon honey

salt

pepper

4 tablespoons butter

2 shallots, halved and sliced into 1/4 inch pieces

2 cups arborio rice

6-8 cups chicken stock

1 teaspoon thyme

4-6 ounces softened goat cheese

 

Instructions:

Preheat oven to 400.

Whisk together, balsamic, olive oil, honey and a pinch each of salt and pepper in a large bowl.  Toss beets around until coated and lay flat on a foil lined baking sheet.  Bake for 35 – 40 minutes or until tender.  Give them a stir every 10 minutes or so or they will stick and create an unholy mess.

While beets are baking, melt butter and add shallots and rice.  Cook while stirring for 5-6 minutes.  Add 1 cup of chicken stock and Thyme.  Stir until stock is absorbed.  Continue adding chicken stock 1 cup at a time until it is all absorbed by the rice.  Keep stirring and let each addition be absorbed before adding more.

Transfer rice to a bowl and top with beets and goat cheese.