I’ve always wanted to make a beet risotto. I’ve also always wanted to try out a “no-stir” risotto recipe. This little number accomplishes both goals AND made for a quick no fuss dunner.
The hardest part about this recipe is getting the beets and rice to cook at the same time. To accomplish this you need to cut the beets small. You also want the early saute step to last longer than you think it should. Let the onions and beets caramelize somewhat in the butter and moisture the onions release.
1/4 cup butter
2 large beets, peeled and petite diced
1 sweet onion, petite diced
1 cup Arborio Rice
3 cups stock (chicken or vegetable)
2 TBS balsamic vinegar
salt & pepper, to taste
1/4 cup parmesan, shredded
1/2 cup goat cheese, crumbled
- Melt butter over medium heat in a dutch oven or other heavy bottomed pot. Add the beets and onion, and cook for 8 minutes (let the beets soften considerably).
- Add the rice and stir, letting the rice simmer for a minute or two before adding broth and balsamic vinegar.
- Increase the heat and bring to a boil slowly. Reduce the heat to medium-low.
- Cover and simmer until the rice is tender and the beets are cooked through, stirring occasionally (about 20 minutes). The moisture should be mostly absorbed. If the mixture gets dry or starts sticking to the bottom, add a few tbs more warm stock. The rice should be al dente and the beets should still have a bit of tooth to them.
- Season to taste with salt and pepper. Stir in parmesan cheese and let incorporate before adding the goat cheese. Stir in the goat cheese but plate the risotto before the clumps melt completely.
- Top with a few crumbles of goat cheese and a drizzle of balsamic to serve.