Beetroot Risotto with Goat Cheese & Thyme
Impress your Valentine with this brilliantly garnet beetroot risotto with creamy goat cheese & earthy thyme, packed with a whole pound of fresh beets for a light & refreshing meal!
Servings: 4
Calories: 370kcal
Ingredients
- 1 lb. beets peeled
- 2 T. butter
- 1 cup arborio rice or jasmine rice
- 2 shallots minced
- 2 cloves garlic minced
- 1 cup red wine
- 2 1/2 cups vegetable stock divided
- 6 oz. goat cheese divided
- 2 T. fresh thyme plus more for garnish
- 1 t. salt
- 1 t. freshly cracked pepper
Instructions
- Roughly chop the peeled beets and add to a food processor. Pulse until finely grated, with no large pieces remaining.
- Melt butter in a large skillet over medium-high heat, then add uncooked rice. Stir & scrape for several minutes to toast the rice, until it turns golden with nutty aroma.
- Add shallots & garlic and cook for 1 minute, then stir in grated beetroot. Cook for 5 minutes, stirring often.
- Pour red wine and 1 1/2 cups broth over the risotto. Bring to a simmer, then cover and reduce heat to the lowest setting. Cook for 10 minutes.
- Stir once, then cover again and continue cooking for another 10 minutes.
- Remove lid and stir in remaining 1 cup broth. Increase heat to high and cook, stirring often, until liquid is mostly absorbed and risotto is creamy.
- Remove skillet from heat. Stir in 4 oz. goat cheese, thyme, salt, & pepper.
- Garnish with an generous crumble of goat cheese & thyme and serve hot.
Notes
If you don't have a food processor, you can finely grate the beets by hand; just know that they are very dense so this will take a while.