Roasted Beet and Goat Cheese Risotto

with pistachios

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

A note about serious food allergies

There have been famous and illustrious triumvirates through-out history, but none shine quite like sweet roasted beet, creamy goat cheese, and salty, crunchy pistachios. There's a balance and harmony between these three elements: science can't explain it, religion can't decode it, and the arts have yet to truly capture it. Yet you've created it for your simple weeknight meal. What can we say? Some flavors remain eternal.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Goat Cheese
  • 2 fl. oz. White Cooking Wine
  • Info
    1 oz. Butter
  • 2 Garlic Cloves
  • Info
    1 oz. Roasted Pistachios
  • 2 tsp. Mirepoix Base
  • 12 oz. Red Beet
  • ¾ cup Arborio Rice

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Pot

Before You Cook

  • Step 1 - Roast the Beets

    Roast the Beets

    Trim ends off beet, peel, and cut into a large dice. Place beet on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into beets. Spread into a single layer and roast in hot oven until tender, 20-25 minutes. While beets roast, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Coarsely chop pistachios. Mince garlic.

  • Step 3 - Start the Risotto

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add white cooking wine and cook until mostly evaporated, 30-60 seconds. Add 1 cup boiling water-mirepoix broth to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  • Step 4 - Finish the Risotto

    Finish the Risotto

    Add ½ cup broth and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in butter, Parmesan, and a pinch of salt. If beets are still roasting, cover and set aside.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with beets, pistachios, and goat cheese (crumbling with your hands if needed). Bon appétit!

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