Creamy Beet and Chevre Risotto
Creamy Beet and Chevre Risotto, pearly pink goat cheese perfection for you Valentine’s Day dinner.
Like New Year’s Eve, Valentine’s Day can often be a let down.
We build it up so much in our minds, that when the day arrives, the perfect outfit, dinner reservations, or celebration plans never seem to quite add up to what we imagined.
Sorry to be a Debby-downer, but it’s true.
I have a solution for this… This year stay at home.
Don’t go buy the perfect outfit. Don’t spend hours online trying to book epic dinner reservations or concert tickets. Don’t spend money you don’t have on weekend getaway in the effort to impress someone.
Instead spend time with the person (or people) you love, and cook them something amazing.
After all, Valentine’s Day isn’t about what someone else does for you… It’s about showing other people how you feel about them.
If you approach Valentine’s Day with a selfless attitude, you won’t care if you don’t receive dozens of roses or a gigantic engagement ring.
You’ll feel true joy and empowerment by how you make other people feel that day. #truth
Today’s Creamy Beet and Chevre Risotto is a brilliant pink beginning to a Valentine’s Day meal to remember.
It’s rich and creamy, with a tangy note from the addition of chevre goat cheese, and earthy undertones from red beetroot.
The texture is utterly divine… So soft and silky it gives a touch of luxury to anything you pair with it.
As with all risotto recipes, it’s best to start with arborio rice and warm (or room temperature) broth.
Arborio rice has an amazing ability to release its starches as it cooks, providing that smooth creamy finish. The broth is added to the pot a little at a time, and needs to be at least room temperature, so it doesn’t stop the rice from cooking with each addition.
The pink color is created by adding chunks of beets to the rice at the beginning of the cooking process.
With every addition of broth, and every stir, the beet dye releases into the rice with greater intensity. By the end, the Creamy Beet and Chevre Risotto will be somewhere between blush pink and deep magenta, depending on the size and freshness of the beet.
So what should you pair with this pearly pink Creamy Beet and Chevre Risotto on Valentine’s Day?
I’m so glad you asked! Here are some ideas…
Roasted Vegetable Polenta Stacks
Stuffed Flank Steak with Prosciutto and Mushrooms
Crock-Pot Balsamic Beef Tenderloin
Grilled Romaine Salad with Avocado Hearts
Salted Caramel Drinking Caramel
Angel Food Cake with Balsamic Strawberries
Creamy Beet and Chevre Risotto
- 3 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1 red beet peeled and cut into 6 wedges
- 6 cups vegetable broth, warm or room temperature
- 4 ounces soft chevre goat cheese
- 1/2 teaspoon dried thyme
- Salt and pepper
- Place a 6-quart heavy bottomed pot over medium heat. Add the butter, onions, and garlic. Sauté for 2-3 minutes to soften the onions. Then mix in the arborio rice, beet wedges, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Add 1 cup of broth to the pot at a time. Stir well, making sure the rice doesn't stick to the bottom, then add another cup of broth when the rice has absorbed the first. Slowly add the broth and constantly stir to create an ultra creamy texture.
- When there is only one cup of broth left to add, stir it in along with the chevre goat cheese. Once the cheese has fully melted in, turn off the heat and remove the beet chunks. Taste, then salt and pepper as needed.
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I’ve never had beet risotto before. Will have to try since we still have a few beets in our garden. Thanks for the recipe!
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