Valentine’s Day is tomorrow, so we thought it would be fun to give you a recipe and dinner idea from our cookbook, “f-words mom let us say: food, family & friends”. Our recipe, “sweetie beetie risotto with goat cheese” has become a fun, celebratory dish in the Peddie house. The gorgeous, deep red color from the beets makes this a festive meal for Valentines, Galentines, or a couples’ dinner party. Of course, we believe we should each be our own Valentine first and foremost, so we think this dish is also perfect to make just for yourself for a self-nurturing, cozy night in.
The idea of beet risotto may sound a little strange but we promise, this is scrumptious. The earthiness of the beets combined with the creamy smoothness of the risotto and goat cheese makes a balanced, decadent combination. The color is rich and natural and sets a loving tone for a heartfelt meal. This recipe turns beet skeptics into beet lovers. My youngest daughter Cami, thought she hated beets until she tried this dish, and it’s become one of her absolute favorites. We make it together every time she comes home from college!
I would say the hardest part of the recipe, and this isn’t really hard, is the peeling and shredding of the beet. It just takes a little umph using the box grater! Your hands will turn bright red so don’t freak out like I did the first time I worked with a red beet! Just wash your hands with warm, soapy water as soon as you’re done and your new, bright red hands will go away! 😉
If you’re new to cooking, or making risotto, I would definitely Mise en place. If you’re not familiar, Mise en place is a French culinary term meaning “put in place” or “everything in its place.” Not only is it a fun phrase, but it’s also one of the most helpful ways to ensure the success of your dish. If equipment is ready and all of the ingredients are prepped before cooking, it eliminates stress and makes cooking it fun and stress free. It’s worth a few extra dirty dishes. I even like to set up each ingredient in the order it goes into the pan so it can really be goof proof.
Risotto requires patience since you’re adding the broth slowly, waiting for the rice to drink it up in increments. So pour yourself a little glass of wine and enjoy watching this beautiful dish come together. I hope you’ll give it a try. It’s unique, delicious, nutritious and absolutely says I love you!
sweetie beetie risotto with goat cheese
Ready in 1 hour, 15 minutes
Serves 4 to 5
5 cups chicken broth
3 tablespoons unsalted butter
¼ cup extra-virgin olive oil
1 yellow onion, finely chopped (about 1 cup)
½ teaspoon minced fresh thyme
4 cloves fresh garlic, smashed, peeled, and chopped
1½ cups Arborio rice or medium-grain white rice
½ cup red wine of choice
2 raw medium red beets, stemmed, peeled, and shredded (with a box grater)
Grated zest and juice of ½ lemon
⅓ cup goat cheese
½ cup freshly grated Parmesan cheese
5 leaves fresh basil for garnish
Bring the broth to a simmer in a medium saucepan. (Simmering the broth keeps it warm all through the cooking process, which helps release the starch in the rice and makes your risotto creamy and dreamy.)
In a large heavy-bottomed skillet or sauté pan, heat the butter and olive oil over medium heat. Add the onion and thyme and sauté until the onion is lightly browned and translucent. Add the garlic and cook for about 1 more minute.
Add the rice and cook until slightly toasted, about 3 minutes. (This adds a nutty elegance to the rice’s flavor.) Add the wine and stir until it has almost been completely absorbed by the rice. Still stirring, slowly add about ½ cup of the warm broth and cook and stir until the liquid is absorbed. Continue cooking and stirring, adding additional broth after each addition has been absorbed. It will take 25 to 30 minutes to use up all of the broth and for the risotto to become creamy and al dente. When the final ½ cup broth has nearly been absorbed, add the beets, stirring them in well. Add lemon zest and juice, then the goat cheese and Parmesan cheese. Stir well.
Garnish with fresh basil and serve!
tip
Yes, raw beets go into this risotto. Because they’re shredded, they cook fast yet still have a very tiny bit of bite to them.
Added yum:
Sprinkle the top with crispy fried pancetta
“sweetie beetie risotto with goat cheese”
With Valentine’s Day around the corner we thought it would be fun to give you a recipe and dinner idea from our cookbook, “f-words mom let us say: food, family & friends”. Our recipe, “sweetie beetie risotto with goat cheese” has become a fun, celebratory dish in the Peddie house. The gorgeous, deep red color from the beets makes this a festive meal for Valentines, Galentines, or a couples’ dinner party. Of course, we believe we should each be our own Valentine first and foremost, so we think this dish is also perfect to make just for yourself for a self-nurturing, cozy night in.
The idea of beet risotto may sound a little strange but we promise, this is scrumptious. The earthiness of the beets combined with the creamy smoothness of the risotto and goat cheese makes a balanced, decadent combination. The color is rich and natural and sets a loving tone for a heartfelt meal. This recipe turns beet skeptics into beet lovers. My youngest daughter Cami, thought she hated beets until she tried this dish, and it’s become one of her absolute favorites. We make it together every time she comes home from college!
I would say the hardest part of the recipe, and this isn’t really hard, is the peeling and shredding of the beet. It just takes a little umph using the box grater! Your hands will turn bright red so don’t freak out like I did the first time I worked with a red beet! Just wash your hands with warm, soapy water as soon as you’re done and your new, bright red hands will go away! 😉
If you’re new to cooking, or making risotto, I would definitely Mise en place. If you’re not familiar, Mise en place is a French culinary term meaning “put in place” or “everything in its place.” Not only is it a fun phrase, but it’s also one of the most helpful ways to ensure the success of your dish. If equipment is ready and all of the ingredients are prepped before cooking, it eliminates stress and makes cooking it fun and stress free. It’s worth a few extra dirty dishes. I even like to set up each ingredient in the order it goes into the pan so it can really be goof proof.
Risotto requires patience since you’re adding the broth slowly, waiting for the rice to drink it up in increments. So pour yourself a little glass of wine and enjoy watching this beautiful dish come together. I hope you’ll give it a try. It’s unique, delicious, nutritious and absolutely says I love you!
Ingredients
sweetie beetie risotto with goat cheese
Ready in 1 hour, 15 minutes
Serves 4 to 5
5 cups chicken broth
3 tablespoons unsalted butter
¼ cup extra-virgin olive oil
1 yellow onion, finely chopped (about 1 cup)
½ teaspoon minced fresh thyme
4 cloves fresh garlic, smashed, peeled, and chopped
1½ cups Arborio rice or medium-grain white rice
½ cup red wine of choice
2 raw medium red beets, stemmed, peeled, and shredded (with a box grater)
Grated zest and juice of ½ lemon
⅓ cup goat cheese
½ cup freshly grated Parmesan cheese
5 leaves fresh basil for garnish
Instructions
Bring the broth to a simmer in a medium saucepan. (Simmering the broth keeps it warm all through the cooking process, which helps release the starch in the rice and makes your risotto creamy and dreamy.)
In a large heavy-bottomed skillet or sauté pan, heat the butter and olive oil over medium heat. Add the onion and thyme and sauté until the onion is lightly browned and translucent. Add the garlic and cook for about 1 more minute.
Add the rice and cook until slightly toasted, about 3 minutes. (This adds a nutty elegance to the rice’s flavor.) Add the wine and stir until it has almost been completely absorbed by the rice. Still stirring, slowly add about ½ cup of the warm broth and cook and stir until the liquid is absorbed. Continue cooking and stirring, adding additional broth after each addition has been absorbed. It will take 25 to 30 minutes to use up all of the broth and for the risotto to become creamy and al dente. When the final ½ cup broth has nearly been absorbed, add the beets, stirring them in well. Add lemon zest and juice, then the goat cheese and Parmesan cheese. Stir well.
Garnish with fresh basil and serve!
tip
Yes, raw beets go into this risotto. Because they’re shredded, they cook fast yet still have a very tiny bit of bite to them.
Added yum:
Sprinkle the top with crispy fried pancetta
Sharon Caldwell Peddie is the Author of “Grow Yourself Beautiful: A Smart Girl’s Guide to Following Her Heart and Focusing on Her Inner Joy and f-words mom let us say: food, family & friends”. For more information on her books visit: sharonpeddieblog.com or https://www.barnesandnoble.com/s/Sharon%20caldwell%20peddie, or https://www.pinterest.com/sharonpeddie/pins/,https://www.amazon.com/f-words-mom-let-say-everyday/dp/B0BNT2G6N7/ref=sr_1_1?crid=2ZPX0IPDUHIUV&keywords=f-words+mom+let+us+say+food+family+%26+friends&qid=1676312524&sprefix=f-words%2Caps%2C142&sr=8-1
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