Creamy, dreamy, and delicious, this Roasted Beetroot Goat Cheese Risotto might be a good way to celebrate Valentine’s day!
But first I’ve got to confess. And it’s not about how fabulous this Roasted Beetroot Goat Cheese Risotto turned out. And it’s not about that I might (Or might not) have had more than one serving on the day I made it.
A few weeks ago, I was on a bus on my way home. There was a nice lady sitting in front of me. At some point, she pulled a notebook and pen from her purse and started writing something.
And I did one gruesome thing. I glanced in that notebook. Nope, I wasn’t scrutinizing it. I just glanced a few times. Like 10. Or 20. But not more than 25.
I know, I know. Rude. Inappropriate. And so on. But there’s my excuse. First of all, this old-fashioned way of recording the thoughts captured my attention. Indeed, I used a couple of times a piece of paper to write down some ideas for the blog posts (I was inspired and was afraid to forget them). But most of the time I use memo notes in my phone (Well, right now I’m writing this text being in the subway). But paper…
Secondly, she looked so inspired that it was hard to resist. I though she might be a poet or a food blogger at least.
Besides, if you had seen what kind of notes she was taking, you wouldn’t have been able to resist either.
She was planning Valentine’s day menu!
I told you. Being a food blogger, you would totally get my inappropriate behavior.
The first thing on that list were heart-shaped sandwiches. Well, a little too heavy for a romantic dinner, but it’s acceptable for a lunch.
Next. Heart-shaped greek salad. Doesn’t sound bad; however, Valentine’s salad could be a little lighter and fancier (And without onion). But it’s fine.
Next. Heart-shaped fruit. At this point, I started to be concerned because:
a) How much food do you need for one Valentine’s dinner?
b) I imagined that nice lady carving hearts out of strawberries, and I immediately felt bad for her and especially for the strawberries.
c) The bus was approaching my bus stop while that lady seemed to continue.
It was sad. It was really sad not get to know the complete menu. What was it? Heart-shaped pancakes? Soup in a heart-shaped bowl?
Indeed, I’m not making fun of that nice lady. Whatever you’re going to make for your beloved people (Or for yourself) or whatever your cooking skills are, that doesn’t really matter. The most important thing is to enjoy the process. And of course, the food doesn’t necessarily have to be in a heart-shaped form (Although some things would be cute. Like pancakes).
Roasted Beetroot Goat Cheese Risotto
Or even this Roasted Beetroot Goat Cheese Risotto! I think it’s pretty festive and romantic. You may doubt using the garlic in this recipe, but the risotto doesn’t have any strong but subtle garlic flavor. You can completely omit the garlic, though.
Along with the goat cheese, I also incorporated some cream cheese to make it even more velvety and rich. And I’m thinking it would be nice to use some red wine instead of white one. Well, too late Ben!
Thus, friends, I’m asking for your help. Make this Roasted Beetroot Goat Cheese Risotto with red wine and let me know the results. Deal?
- 2-3 medium roasted beets, roughly chopped
- 1 cup risotto rice (I used Carnaroli)
- 3-4 cups hot vegetable stock (keep a little more for any case)
- 1/2 white cup cooking wine
- 1/2 cup finely chopped shallot (2-3 large shallots)
- 1-2 garlic cloves, minced
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- salt and black pepper, to taste
- 2 tablespoons fresh oregano
- 2 tablespoons cream cheese
- 1/2 cup goat cheese + 2-3 tablespoons more, to garnish
- Place the beets and 1/2 cup stock in the food processor and puree until smooth - we will use about 2 cups of this puree; however, if you get a little more, that's fine.
- In a pan melt 2 tablespoons of butter and the olive oil. At medium heat, saute the shallots and garlic for 4-5 minutes not allowing them to brown.
- Increase heat (over medium) and stir in the rice. Cook for a minute then pour the wine and let the alcohol to evaporate for a minute.
- Stir in 2/3 of beet puree (or about 1,5 cups) and cook for 3-4 minutes until the liquid has mostly been absorbed.
- Start gradually adding the stock - 1/3 cup at once. As soon as the previously added liquid has been absorbed, add more stock, regularly stirring the risotto.
- When the rice is almost ready (Normally it takes about 22 minutes from start to finish; however, this time rice needed 25 minutes), add the remaining beetroot pure. Season and add the oregano.
- When risotto is fully ready, stir in the remaining butter, cream cheese, and 1/2 cup goat cheese.
- Off heat. Vigorously fluff with a fork for a few seconds. Cover and leave to rest for 2-3 minutes.
- While serving, sprinkle with the remaining goat cheese.