Beets and goat cheese are, for obvious reasons, a match made in heaven. Many restaurants have some semblance of a goat cheese and beet salad on their menus. I thought it’d be nice in a more comforting risotto, and it really works. The sharp goat cheese offsets the earthy-sweet beets. I love using a pair of kitchen shears to snip fresh chives atop the finished plate—it makes it look fancy. And to go with this magenta-hued risotto: a crisp, dry glass of rosé. It helps, too, that you need a splash of this anyway to deglaze the pan as you’re stirring the rice. —Eric Kim
Test Kitchen Notes
This recipe was developed in partnership with La Crema Winery. —The Editors
- Prep time 10 minutes
- Cook time 50 minutes
- Serves 4 to 6
beets, peeled, cleaned, and roughly chopped (frozen is a great option, too)
freshly ground black pepper
vegetable or chicken stock
shallots, finely minced
La Crema Rosé
goat cheese, chunked into large pieces
chopped chives, for garnish
- Preheat oven to 400°F. Toss the beets with olive oil, salt, and pepper roast on a quarter sheet pan until tender, about 25 to 30 minutes. Set aside to cool slightly.
- In a small saucepan, bring stock to a simmer and keep warm over a low flame.
- In a medium braiser or any wide-bottomed, high-sided pan, melt butter and sauté shallots for a couple minutes, or until translucent. Stir in the rice, coating each grain until butter-slicked. Splash in the wine and reduce, stirring constantly.
- Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
- Meanwhile, puree the roasted beets with sour cream until very smooth.
- When cooked to your liking (I like my rice with a slight bite in the middle), stir in the beet and sour cream puree. Season to taste with salt and pepper.
- Garnish risotto with goat cheese chunks and chives.