Roasted Red Beet Risotto with Goat Cheese
- 2 medium red beets, trimmed and scrubbed
- 6 cups vegetable broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, grated
- 2 cups Arborio rice
- ½ cup (3 ounces) soft fresh goat cheese
- ¼ cup chopped fresh chives, for garnish
Instructions:
The end result is absolutely fantastic. Imagine super creamy, jewel-colored risotto studded with beets and big chunks of melting goat cheese.
- Preheat the oven to 350°F. Wrap each beet tightly in aluminum foil and place on a baking sheet. Transfer the beets to the oven and roast until the beets are very tender, about 1 hour. Let the beets cool in the foil before handling.
- When the beets are cool enough to handle, peel them and cut them into ½-inch cubes. Transfer the beets to a blender and pureé, adding water by tablespoonfuls if necessary to achieve a smooth consistency. Transfer the pureé to the refrigerator.
- In a heavy, 4-quart saucepan, bring the vegetable broth to a simmer; cover the broth and keep at a bare simmer over medium-low heat.
- In a large, heavy saucepan, melt the butter with the olive oil over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the rice and cook, stirring, 1 minute. Stir in 1 cup of the hot broth, simmering briskly and stirring constantly, until the broth is absorbed. Continue simmering and adding broth ½ cup at a time, stirring constantly and allowing each addition of broth to be absorbed by the rice before adding more broth, until the rice is just tender (not mushy) and creamy looking, 18 to 22 minutes.
- Stir in the beet pureé. Remove the risotto from the heat and stir in the cheese until it is melted and combined. Add salt to taste, if necessary. Divide the risotto among bowls, and garnish with the chives. Serve immediately.