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!
My Thoughts on Beets
Back to the recipe, aside from a little butter this dish obviously contains beets! I finally just starting liking beets earlier this year (after lots of attempts trying them over the years). For more ideas on ways to use them check out these recipes:
What are your favorite ways to eat beets?
Beet and Goat Cheese (Brown Rice) Risotto
- 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
- 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.
- 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.
- Add the wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.
- 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.
- 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.
We recommend organic ingredients when feasible.