Roasted Beet and Goat Cheese No-Stir Risotto

Updated at: Fri, 26 Apr 2024 11:46:19 GMT

Step 1

Preheat oven to 450

Step 2

Dice the beet into even pieces, 1/2 inch or smaller (Be careful, beets will stain! Use a plastic cutting board and wear gloves if you can)

Step 3

Place the beets into a foil or foil-lined pan and toss with about 2 tsp of oil and 1/4 tsp of salt

Step 4

Roast for 20-30 minutes while completing next steps

Step 5

In a bowl, combine rice, broth and wine. Agitate to release the starch from the rice.

Step 6

Using a fine mesh strainer, strain the liquid into a large measuring cup or another bowl. Let rice continue to drain while completing next steps, giving a few stirs during the process

Step 7

If using a metal (NOT nonstick) pan, begin warming on low heat. Skip this step for a nonstick pan

Step 8

Finely mince one or 2 cloves of garlic (or more, as desired!)

Step 9

Mince one or 2 small shallot for about 1-2 tbsp of minced shallot. Don't forget to stir the draining rice a few times during this step!

Step 10

Heat a large (about 12 inch), shallow pan (make sure you have a lid for this pan) on medium and add 2 tbsp of butter. Allow to bubble. When bubbles begin to subside, proceed to next step

Step 11

Stir broth/wine/starch mixture thoroughly and reserving 1/2 cup of broth

Step 12

Toast the rice by adding drained rice to pan, stirring frequently, until the remaining liquid evaporates and rice is beginning to brown.

Step 13

Stir broth mixture and add all but the reserved 1/2 cup of to the rice. Stir.

Step 14

Increase heat to high until it begins simmering, then reduce to lowest setting

Step 15

Cover and cook for 10 minutes

Step 16

Remove lid, stir and redistribute rice. Recover and cook until liquid is mostly absorbed, about another 10 minutes

Step 17

Remove beets from oven and set aside

Step 18

Increase heat to high and add reserved 1/2 cup of broth mixture.

Step 19

Stir vigorously until rice achieves creamy, risotto texture

Step 20

Remove from heat

Step 21

Stir in remaining butter and Parmesan cheese. Add about 1/4 to 1/2 tsp of salt and pepper to taste

Step 22

Place in bowls and top with roasted beets and goat cheese to serve

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