We bet this beet root risotto served with goat cheese wont just be a choice for the vegetarians.

PREP 60 mins



4 cups chicken or vegetable broth
3 red beetroots, grated
2 tbsps butter
2 tbsps olive oil
1 medium onion, finely chopped
3 1/2 tsp salt
1 1/4 tsp freshly ground black pepper
1 1/2 cups arborio rice
4 teaspoons white wine or Champagne vinegar
3 tablespoons heavy cream
4 tablespoons coarsely chopped parsley
2 ounces goat cheese, crumbled


Bring the broth and water to boil. Let it simmer for 5 minutes

In a pan add the butter, oil and onions and let it sauté. Add the beetroot, pepper(1/2 tsp) and 1 tsp salt and sauté for another 10 minutes.

Add rice and stir constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt.

Reduce to medium heat and simmer until the liquid has evaporated. Keep adding the liquid when the rice absorbs the liquid. Keep adding the salt and pepper in between.

About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Top it with goat cheese and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s