I love beets! I’ve already shared my favorite salad with roasted beets. When I saw beets in our CSA, I knew exactly what I would make. This risotto is another delicious way to have beets. With the crisp fall weather, risotto is the perfect comfort food– warm and creamy and just so full of goodness.
I usually make this risotto with regular old red beets, and the end result is a beautiful jewel-toned dish, but the beets I used this time were of the candy-cane variety. While it tasted exactly the same as the other times I’ve made it, I do suggest using red beets, there’s something about the shockingly red dish that I definitely missed this time.
Unlike most risotto recipes that have you adding the broth by the ladle and stirring over a hot stove, this recipe treats risotto like any other rice, where you bring it to a bubble and then let it simmer until it’s cooked. But you should still give it a stir a couple times while it’s simmering so that the rice doesn’t stick to the bottom of the pan.
4 tablespoons butter
2 whole beets, peeled or scrubbed clean, small dice
1 onion, small dice
1 cup arborio rice
1/4 cup white wine, optional
3 cups stock (vegetable or chicken)
1 tablespoon balsamic vinegar
Salt and pepper, to taste
1 small log goat cheese
Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes. Add the rice and stir until all the grains are coated and look translucent. Deglaze the pan with wine, if using, or broth. Stir in the 3 cups of broth and increase the heat to bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Stir in the balsamic vinegar and season with salt and pepper. Top with chunks of the goat cheese. Serve hot.