Daylight saving heralds warmer, heartier dishes. Risotto is a perfect example. It is filling by nature, but this recipe also makes use of red wine instead of white, deep purple beets, creamy goat’s cheese and fresh thyme for an earthy vegetarian feast.
Risotto is a dish that needs attention. Liquid is added a small amount at a time, and regular stirring is required to prevent sticking. It is worth the effort though, particularly as this recipe does not require anything else to accompany it.
Arborio Risotto Rice
Risotto is best made with arborio rice. Originally cultivated in Italy, this short-grained rice variety has a pearly appearance and a high starch content.
There is a frequent misconception that risotto is a high-calorie dish, rich in butter and cream. While it is true that the onion, garlic and rice are initially fried in a small amount of butter, good risotto recipes do not require any cream. During cooking the starch in arborio rice is released, which is what gives risotto its creaminess.
Arborio rice is available in most supermarkets or at a delicatessen or specialist Italian store.
If using walnuts in this risotto recipe, heat a saucepan over a medium flame and dry fry the nuts until light brown and just beginning to release their oil. Allow to cool before chopping roughly.
Beet and Goat’s Cheese Risotto Recipe
Preparation time: 15 minutes.
Cooking time: 20 minutes.
Serves 4.
Beet and Goat’s Cheese Risotto Recipe Ingredients:
- 1 lb / 450 g can cooked beets, skins removed and finely chopped
- 20 fl oz / 600 ml vegetable stock
- 2 oz / 50 g butter
- 1 onion, peeled and finely chopped
- 2 cloves garlic, minced
- 8 oz / 250 g arborio risotto rice
- 2 tsp chopped fresh thyme leaves
- 5 fl oz / 150 ml red wine
- 4 oz / 100 g goat’s cheese
- 2 oz / 50 g toasted walnuts, roughly chopped (optional)
Beet and Goat’s Cheese Risotto Recipe Preparation:
- Drain the liquid from the canned beets and add to the vegetable stock.
- In a large saucepan, melt the butter over a medium heat. Add the onion and garlic and sauté until softened.
- Add the rice and coat the grains in butter. Add the chopped thyme leaves and mix well.
- Turn down the heat and pour in the red wine. Cook until the majority of the wine has been absorbed.
- Pour in the vegetable stock a cup at a time and allow to absorb slowly. Stir the risotto regularly to prevent sticking. Repeat until all the liquid has been absorbed and the rice is slightly firm to the bite. Add a little additional hot water if the rice is still hard at this point.
- Add the beets. Mix until they are incorporated and warmed through. Divide the risotto between four plates.
- Garnish with crumbled goat’s cheese and chopped walnuts (optional).
Enjoy this beet and goat's cheese risotto as a meal in itself, or for some additional color, serve with a crisp green salad.
Looking for more seasonal recipe ideas? Try this elegant risotto-stuffed pumpkin recipe.
Cecily Layzell - Cecily Layzell is a food and travel writer and founder of restaurant review site www.eat-amsterdam.com.
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