Roasted Beet and Goat Cheese Risotto
Prep & Cook Time: 35-45 min.
Cook Within: 7 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Tree Nuts (Pistachios), Milk
There have been famous and illustrious triumvirates throughout 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. Tip: It's hip to be square! Get perfectly square beet cubes by first removing top and bottom, then halving. Slice into planks, and then easily slice into cubes.
In Your Box (serves 2)
- 12 oz. Red Beet
- ¾ cup Arborio Rice
- 2 fl. oz. White Cooking Wine
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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) lPEdr63K
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Medium Pot
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Roast the Beets
Trim ends off beet, peel, and cut into large dice. Wash hands and cutting board after working with beet; it's used as a dye for a reason! Use a plastic cutting board, or hold beet with a paper towel to avoid staining.Place diced beets on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into beets.Spread into a single layer and roast in hot oven until tender, 20-25 minutes.While beets roast, continue recipe.
Prepare the Ingredients
Coarsely chop pistachios.Mince garlic.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, garlic, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add wine and stir occasionally until mostly evaporated, 30-60 seconds.Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add 1/2 cup boiling water and stir often 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 1/4 tsp. salt.If beets are still roasting, cover risotto and set aside.
Finish the Dish
Remove goat cheese from refrigerator.Plate dish as pictured on front of card, topping risotto with beets, pistachios, and goat cheese (crumbling if needed). Bon appétit!
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