After the last risotto recipe which gained quite popularity here I decided to come with a different version of it. Many times people ask me what’s my favorite food and I never know which one to choose but if you ask me about one of my favorite ingredients for cooking my answer would be definitely rice. It’s such an amazing ingredient from which you can create great variety of tasty dishes.
Lately one of my favorite rice dishes became risotto. One would not believe how many options there are to cook this meal. Last time I shared my basic champignon risotto recipe for which I used white wine, parmesan cheese and chicken stock. I would call it as my classic one. But this time I experimented a bit and tried absolutely different type. I cannot even compare these two versions because the only one thing they have in common is just the rice. This beetroot risotto will surprise you with slightly stronger and earthy taste due to the beetroots with the velvety and flavorful goat cheese that makes it more creamy. Absolutely appealing and delectable! If you are not afraid of a bit different but gorgeous and lip smacking flavors then try this recipe and I am sure you won’t regret it. Don’t forget about toasted pine nuts that make it a bit crunchy and even more irresistible 🙂
- 1 cup Arborio rice
- 2-3 medium size beetroots, baked and peeled
- 1 smaller red onion, finely chopped
- 1 1/2 – 2 cups of vegetable stock
- 2 tbs butter
- olive oil
- 1/3 cup of red wine
- fresh herbs (marjoram)
- salt & pepper
- 1/3 cup soft goat cheese
- 2 Tbs pine nuts, toasted
- Heat the oil in a saucepan over a medium heat. Add onion and fry for about 4 mins until soft. Add rice, season with salt and pepper and sauté for about 2 minutes but stirring frequently. Pour over the wine and let it bubble to nothing so the alcohol evaporates.
- Meanwhile, peel baked beetroots and whizz them to make a purée. (Note: I baked the beetroots seasoned and drizzled with olive oil, wrapped into foil for 45 minutes until they were just tender). Then add beetroot purée and marjoram into the rice and start stirring frequently again.
- Add the veggie stock, 1/3 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly until the rice has absorbed all the liquid. Add the same amount of stock again and continue to simmer and stir. By the time the final quarter of stock is added, the rice should be almost cooked. Continue stirring until the rice is cooked. (If the rice is still undercooked, add a splash of water).
- Remove from heat, and stir in butter and 1/2 of the goat cheese.
- Finally serve risotto sprinkled with the rest of scattered goat’s cheese and toasted pine nuts.