Beet and Goat Cheese (Brown Rice) Risotto

Risotto is such a special treat and something that often makes an appearance on our holiday table (thanks to a tradition started by my dad!). So I’m excited to share this vibrant seasonal version, inspired by a dish we had at The Stanley in Charlotte. It can easily be a main dish by itself or just served on the side of whatever feast you have planned. It would be fabulous with a big roasted turkey, ham, rack of lamb, or your favorite main dish for special occasions this time of year.

Sponsor Shoutout: Grassland Dairy

This dish, like a lot of what I cook, contains butter, and last month I got to do something fun with our partners at Grassland Dairy. I flew up to Philadelphia to shoot a TV commercial with them (my second one!) promoting their Non-GMO butter.

Butter is a staple ingredient that our ancestors used for centuries before us—therefore, real food!—and something I always have well-stocked in my fridge and freezer. I literally get nervous if I have fewer than two boxes of backup butter in my freezer, LOL. Can anyone relate? And with Grassland’s Non-GMO Project Verified butter, you are guaranteed the absence of GMOs from seed to feed to table. Definitely a better choice for butter!

Beet and Goat Cheese (Brown Rice) Risotto

Course: Lunch, Sides

Cuisine: Italian

Keyword: beet and goat cheese napoleons

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free

Category: Holiday Dishes

Active Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings (Adjust to suit): 4 people

Calories: 391 kcal

Risotto can easily be a main dish by itself or just served on the side of whatever feast you have planned.

Print

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Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter, (I use Grassland Butter)
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 cup quick-cooking short-grain brown rice , rinsed (does not have to be Arborio)
• 1/4 cup dry white wine
• 4 cups chicken stock, or broth, warmed, homemade preferred
• 1 red beet, roasted, trimmed, peeled, and cut into small dice. See notes for how to roast.
• 1/2 cup Parmesan cheese, freshly grated (I use Parmigiano-Reggiano)
• 2 ounces goat cheese, crumbled
• salt and pepper, to taste

Instructions

1. In a large skillet over medium heat, heat the olive oil and butter. Add the onion and sauté for 3 or 5 minutes, or until translucent but not yet brown. Add the garlic and cook for 1 minute, stirring often.

2. Add the brown rice and cook for 2 to 3 minutes, stirring often to coat the rice with the oil and butter. The rice will begin to brown.

3. Add the wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.

4. Reduce the heat to medium-low, add 1 or 2 ladles of warm chicken stock, and cook until it’s almost absorbed, stirring often. Repeat with more chicken stock until the rice is tender but still al dente and the risotto is slightly soupy, 30 to 40 minutes. You may need all the chicken stock; if you need more liquid, you can add more stock or a little water.

5. Stir in the diced beets and grated Parmesan cheese. Season with salt and pepper, stir in the goat cheese until creamy, and garnish with additional cheese if desired.

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Recipe Notes

How to roast beets: I roast mine loosely wrapped in foil at 400 degrees F until they can be pierced with a fork, about 45 to 60 min.
 
We recommend organic ingredients when feasible.
 

Nutrition Facts

Nutrition Facts

Beet and Goat Cheese (Brown Rice) Risotto

Amount Per Serving

Calories 391 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 23mg8%

Sodium 368mg16%

Potassium 455mg13%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 3g3%

Protein 16g32%

Vitamin A 332IU7%

Vitamin C 3mg4%

Calcium 202mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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