I love risotto.
I love eating it. I love cooking it. And I love to serve it when entertaining.
My Cisco alums will attest to that. Giada’s red wine risotto was a weekly tradition that my roommate and best friend would come over to enjoy.
Risotto one of the most versatile dishes in my wheelhouse, and I love brainstorming new combinations of vegetables, proteins, and wine to make it with.
Beets, rosé, and goat cheese is definitely a new favorite. It’s as gorgeous as it is delicious.
While it’s not the easiest or quickest recipe I’ve shared here, it is the most satisfying.
Bonus – it was made for an #eeeeeats Instagram shot.
- 8 cups low-sodium broth
- 3 cups arborio rice
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 3 red beets, peeled and finely chopped
- 2 tablespoons olive oil
- 1 cup dry rosé
- 1/4 cup goat cheese
- Basil, finely chopped
- Salt & pepper, to taste
- 1 teaspoon cumin
- 1/2 teaspoon nutmeg
- Goat cheese crumbles (optional)
- In a medium saucepan, bring broth to a simmer.
- Heat oil in a Dutch oven over medium heat. Add garlic and onion and sauté until translucent. Add beets and sauté until tender. Season with salt and pepper,
- Add rice and cook, stirring constantly, for 1 minute. Add wine and continue to stir vigorously until wine is fully absorbed.
- Add 3/4 cup broth and stir constantly, until liquid is absorbed. Continue until rice is tender and creamy.
- Add cumin, nutmeg, and goat cheese and stir until well combined.
- Serve in shallow bowls, topping with crumbled goat cheese and basil.