Yum Roasted Beet and Goat Cheese Risotto - Beer Girl Cooks

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.

 

 

DSCN6255[1]

 

 

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.

 

 

DSCN6242[1]

 

 

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.

 

 

DSCN6243[1]

 

 

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.

 

 

DSCN6247[1]

 

 

I also used shallots instead of onions.

 

 

DSCN6251[1]

 

 

And added some Thyme.

 

 

DSCN6253[1]

 

 

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

 

 

DSCN6255[1]

 

 

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.

 

 

 

 

 

Sorry, comments are closed for this post.

Show Buttons
Hide Buttons