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Beet Risotto with Goat Cheese, Honey, and Truffle Oil

Beet Risotto with Goat Cheese, Honey, and Truffle Oil

Indulge your senses with a vibrant twist on a classic Italian dish—Beet Risotto with Goat Cheese, Honey, and Truffle Oil! This stunning recipe not only dazzles the eyes with its rich ruby hue but also tantalizes the palate with a delightful blend of flavors. Imagine creamy Arborio rice infused with the earthy sweetness of roasted beets, the tangy richness of goat cheese, and the luxurious aroma of truffle oil, all elevated by a touch of honey. Perfect for impressing guests or enjoying a cozy dinner at home, this risotto is sure to become a favorite in your culinary repertoire. Ready to embark on this delicious journey? Let’s dive into the recipe!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 1 cup Arborio rice
  2. 4 cups vegetable broth
  3. 2 medium beets, roasted and diced
  4. 1 small onion, diced
  5. 2 tablespoons olive oil
  6. 1/2 cup goat cheese, crumbled
  7. 2 tablespoons honey
  8. 1 tablespoon truffle oil
  9. Salt and pepper to taste

Instructions

  1. Begin by preparing the ingredients. Roast the beets by wrapping them in aluminum foil and placing them in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until they are tender. Once roasted, let them cool, peel, and dice into small cubes.
  2. In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as adding cold broth can slow down the risotto's cooking.
  3. In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
  4. Add the Arborio rice to the skillet with the onions. Stir the rice for about 2-3 minutes, allowing it to toast slightly and absorb the flavors of the olive oil and onion.
  5. Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously, allowing the rice to absorb the broth before adding more. This process should take about 20 minutes, and the rice should become creamy and al dente.
  6. Once the rice is cooked, gently fold in the roasted and diced beets. Stir well to combine, allowing the beets to warm through and impart their vibrant color to the risotto.
  7. Remove the skillet from heat and add the crumbled goat cheese, honey, and truffle oil. Stir until the cheese is melted and well incorporated, creating a creamy texture. Season with salt and pepper to taste.
  8. Let the risotto rest for a minute before serving. This allows the flavors to meld together beautifully.
  9. To serve, spoon the beet risotto into bowls, drizzling a little extra truffle oil on top if desired. Garnish with additional crumbled goat cheese and a drizzle of honey for an elegant finish.
  10. Enjoy your delicious Beet Risotto with Goat Cheese, Honey, and Truffle Oil!

Tips

  1. Perfectly Roasted Beets: To achieve tender, flavorful beets, wrap them in aluminum foil and roast them at 400°F (200°C) for 30-40 minutes. This method locks in moisture and enhances their natural sweetness.
  2. Keep the Broth Warm: Always use warm vegetable broth when cooking risotto. Adding cold broth can shock the rice and disrupt the cooking process, preventing that creamy texture we all love.
  3. Stir, Stir, Stir: The key to a creamy risotto is continuous stirring. This helps release the starches from the Arborio rice, creating that signature creamy consistency.
  4. Taste as You Go: Risotto is all about personal preference. Taste the rice periodically to ensure it reaches your desired level of doneness—al dente is ideal!
  5. Garnish for Presentation: For an elegant finish, drizzle a bit of extra truffle oil on top when serving, and sprinkle with additional crumbled goat cheese and a drizzle of honey. This not only enhances the flavor but also makes for a stunning presentation.
  6. Pairing Suggestions: This risotto pairs beautifully with a crisp white wine, such as Sauvignon Blanc or a light Pinot Grigio, which complements the earthy flavors of the beets and the richness of the cheese.

Nutrition Facts

Calories: 380kcal

Carbohydrates: 45g

Protein: 10g

Fat: 18g

Saturated Fat: 7g

Cholesterol: 25mg

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