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Beet and Goat Cheese Risotto | Great Performances


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Beet and Goat Cheese Risotto
by Caitlyn Austin Katchkie Farm

Risotto is always a crowd favorite. This elegant beet risotto wears a beautiful color from the beets, either golden or red. Working with beets is a bit messy, which makes sense considering you could use their juices as paint (you're never too old for arts and crafts!). Make sure you're working with fabrics you don't mind getting stained when making this risotto. 


4 cups Vegetable or Chicken Broth 
4 Beets, yellow or red, about 1 pound
1 Celery stalk- diced
2 tablespoons Butter
2 tablespoons Olive oil
1 Onion- chopped 
1 1/2 cups Arborio or carnaroli rice
4 teaspoons Champagne vinegar
3 tablespoons Heavy cream 
salt, pepper, and goat cheese to taste 
2 cloves Garlic, chopped


1. Bring broth and 5 cups of water to a boil, reduce heat and bring to a simmer.
2. Peel and shred beets on the coarse side of a box grater. 
3. Heat up a pan and add butter and oil. Once butter is melted, add onion, celery, and garlic. Saute onion until translucent. Add beets, salt and pepper to cooked onions. Saute until beets are tender, about 10 minutes. Set aside.
4. Add rice to simmering broth with vinegar and salt/pepper. Stir rice constantly for 30-40 minutes, or until rice is tender. As the rice absorbs the liquids, add additional water 3/4 cup at a time. 2 minutes before rice is done, add cream and parsley.
5. Combine beets and rice in pot over low heat for 2 minutes. Stir constantly.
6. Serve risotto with crumbled goat cheese (cool spiral design, optional, but encouraged) and lightly chopped parsley.

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