Monday, February 13, 2012

Beet and Goat Cheese Risotto

It's the big V-day tomorrow and I have the perfect dish. Why? Because it pleases both the coupled and singles out there. Hear me out...

If you are single, you and your girls (or guys) can pretend that the beets in this dish are your ex's heart that you cut into pieces in bitter revenge and it is bleeding out everywhere and you can enjoy it while drinking an entire bottle of wine and listening to girl power music.
Or, if you are in a relationship, your signficant other just better be friggan impressed you made something this delicious. And the fact that it is red just ups the awesomeness.

See? I have it all figured out ;)

Beet and Goat Cheese Risotto
Time: 1 hr.                             CPS: $2.75                                   L of D: Graduate

  • 2 large beets
  • 1 cups of Aborio Rice
  • 4 cups of Chicken Stock + extra water if necessary
  • 1/2 cup of White Wine
  • 1 shallot or 1/2 onion chopped
  • 1/2 cup Chopped parsley
  • Olive Oil
  • Goat Cheese (you know how I hate ristrictions on cheese, so as much or as little as you like, just start small and add)

Take a look at my instructions on How to Make Basic Risotto before you start if you have never made it before. Hopefully this will give you a little more confidence ;)
Start off by heating up your broth in a pot on the stove over medium-low heat. Begin peeling your beets. This is why I recommend using large beets as opposed to the smaller ones. Less annoyance. Chop the beets into small cubes and add them directly to your pot of stock. Not only will this change the colour of your stock, but by the time your risotto is ready, your beets will have cooked in the stock! - double whammy.

Saute onion/shallot in a splash of olive oil in a large saute pan until translucent. Add aborio rice and stir until toasty brown - approx. 7-8 minuteish. Add wine and allow rice to soak it up. Begin to ladle in your stock, stiring occasionaly.

When you are nearing the end of your stock, and your risotto is almost ready, add the beets and the rest of the stock to the rice. Once the last of that stock is disolved, add a BIG dollop of goat cheese and most of the parsley. Give a few final stirs. Give it a taste, you may need some S&P. Check it out.

Put a few extra chunks of goat cheese and a sprinkling of parsley on top before serving.

Feel free to allow your significant other to eat off your spoon. OR - stab it a few times on you own :P

1 comment:

  1. I love how you've made this dish multi-purpose haha! Plus anything with goat cheese is extra-special and delicious!


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