BEET RISOTTO RECIPE
This Beet Risotto with Goat Cheese is a delicious dish that's perfect for Valentine's Day but craveable every day of the year!
Provided by Platings and Pairings
Categories Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
- While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
- Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
- Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
- Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
- Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.
Nutrition Facts : Calories 550 kcal, Carbohydrate 83 g, Protein 19 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 828 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PESTO & GOAT'S CHEESE RISOTTO
A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two
Provided by Esther Clark
Categories Dinner, Main course
Time 32m
Number Of Ingredients 5
Steps:
- Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.
Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
GOAT CHEESE RISOTTO BALLS
Any kind of risotto will work when preparing these tasty fried risotto balls stuffed with goat cheese. Use a prepackaged mix, or leftovers. As an appetizer or entree, Goat Cheese Risotto Balls are a favorite.
Provided by Lindsay
Categories Appetizers and Snacks Cheese
Time 50m
Yield 10
Number Of Ingredients 3
Steps:
- Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled.
- Roll risotto into 2 inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
- In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 0.4 g, Cholesterol 9 mg, Fat 4.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 60.3 mg, Sugar 0.3 g
More about "goat cheese risotto recipes"
PEA GOAT CHEESE RISOTTO RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
Cuisine ItalianCategory Side DishServings 4Total Time 30 mins
- Warm up the vegetable stock and season to your taste. Add the peas and allow them to warm through.
- Heat up a large skillet on medium low flame and add the butter. Once melted add the onion and pinch of sea salt and saute until translucent.
- Stir in the rice and toss to coat in the butter. Add the wine and stir again until almost fully absorbed by the rice.
- Start adding a ladle at a time of the warm stock but leave the peas behind until the very end. You want to maintain on constant simmer.
CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
From jamieoliver.com
Servings 4Total Time 30 minsCategory MainsCalories 804 per serving
- In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured.
SHRIMP AND GOAT CHEESE RISOTTO RECIPE - MARCIA KIESEL ...
From foodandwine.com
5/5 Total Time 50 minsServings 4
- In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
- In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.
EASY RISOTTO WITH GOAT CHEESE RECIPE - IT BAAS!!
From nonnabox.com
5/5 (2)Total Time 40 minsCategory RisottoCalories 710 per serving
- Add the shallots (or onions) and sauté for a few minutes or until it becomes soft. Add the Arborio rice and sauté it for a minute or two, making sure to mix the rice well with the olive oil.
- Next, add the white wine and mix well with the rice. Wait until most of the wine has evaporated and then start gradually adding the chicken stock, half a cup at a time. Make sure to add the next half cup when the previous one has all but evaporated.
- Once the rice is soft and cooked, add the goat cheese and lemon juice. Make sure to combine all the ingredients well.
GOAT CHEESE RISOTTO - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 30Total Time 40 minsEstimated Reading Time 4 mins
- In a large skillet heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated, and toast it for about 90 seconds.
- Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
- Once the rice is just tender, add the Goat cheese and lemon juice and combine. Remove from heat and season with salt and pepper to taste and sprinkle with the Thai Basil.
MUSHROOM, ROSEMARY AND GOAT CHEESE RISOTTO - CREATIVE CULINARY
From creative-culinary.com
Servings 6Estimated Reading Time 5 mins
GOAT CHEESE RISOTTO RECIPE - CHISEL & FORK
From chiselandfork.com
4.8/5 (6)Total Time 35 minsCategory Side DishCalories 310 per serving
BEET RISOTTO WITH GOAT CHEESE | TASTY KITCHEN BLOG
From tastykitchen.com
LEEK RISOTTO WITH GOAT CHEESE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 11Estimated Reading Time 6 minsCategory Appetizer, Main CourseTotal Time 40 mins
- Meanwhile, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep) over medium heat.
- Once butter is melted, add leeks and garlic. Season with 1/4 teaspoon each of salt and black pepper. Cook, stirring often, for about 5 to 8 minutes or until leeks have softened. Transfer the leek/garlic mixture to a plate and set aside.
- Add remaining 1/2 tablespoon of olive oil to pan and stir in rice. Cook 1 to 2 minutes, stirring to coat rice in the oil. Do not brown rice.
SHRIMP AND GOAT CHEESE RISOTTO RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Rice & RisottoServings 4Total Time 45 mins
TRUFFLE GOAT CHEESE RISOTTO - FRESH APRIL FLOURS
From freshaprilflours.com
Servings 8Total Time 35 mins
- In a large, heavy bottom skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and sauté until soft and translucent, approximately 6-8 minutes.
- Add the arborio rice, stirring until the grains are translucent on the edges, about 2-3 additional minutes. Add the wine and stir until all the wine is absorbed.
- Ladel in the hot stock, allowing each ladleful become fully absorbed before adding the next one. Stir mixture frequently. After about 20 minutes, start tasting the risotto after each ladel to check the texture, stopping when it reaches al dente texture. The entire process will take about 25 to 30 minutes until all the broth has been absorbed.
SHRIMP AND GOAT CHEESE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Servings 4
- In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
- In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.
- Wine Recommendation: A crisp Sauvignon Blanc echoes the tang of the goat cheese in this seafood risotto. Look for a lively example from South Africa, such as the 2001 Thelema or the 2001 Simunye.
DRIED-PORCINI-MUSHROOM RISOTTO WITH GOAT CHEESE RECIPE ...
From foodandwine.com
4/5 Category Dried Mushrooms
- Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper-towel-lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer.
- In a medium pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes.
- Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
GOAT CHEESE RISOTTO WITH ASPARAGUS - FOXES LOVE LEMONS
From foxeslovelemons.com
Reviews 10Category Main DishesServings 4Estimated Reading Time 3 mins
- Make the Goat Cheese Risotto: In small covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered.
- In large high-sided skillet, heat butter over medium-high heat. Add garlic and leek; season with salt and pepper. Cook 3 to 4 minutes or until leek is softened, stirring frequently. Add rice; cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine; stir constantly until mostly absorbed.
- Add 1/2 cup hot broth; stir constantly until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding broth as needed. Stir in lemon juice, goat cheese and thyme; cook, while stirring, 1 minute or until cheese is melted and incorporated.
- Meanwhile, make the Sautéed Asparagus: Heat oil in large skillet over medium-high heat. Add asparagus; season with salt and pepper. Cook 3 to 4 minutes or until asparagus is just tender, stirring occasionally.
ASPARAGUS RISOTTO WITH LEMON AND HERBED GOAT CHEESE RECIPE ...
From kitchenkonfidence.com
4.8/5 (5)Category DinnerServings 4Total Time 45 mins
- Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
- In a large, heavy-bottom pot, warm 1 tablespoon olive oil, and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). After 3 minutes add the garlic and lemon zest. Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 – 35 minutes total. You may not use all of the chicken stock.
- While the risotto is cooking, warm remaining 2 tablespoons olive oil in a large skillet over medium heat. Add asparagus and cook, stirring occasionally, until just tender (4 to 5 minutes). Take off the heat and set aside.
- During the last addition of stock, stir in 1/2 of the cooked asparagus. Take the risotto off the heat, fish out strips of lemon zest and stir in Parmesan cheese, 2 tablespoons butter, and lemon juice. Fold in goat cheese, then season to taste with salt, pepper and more lemon juice.
RICESELECT® | BEET AND CHEESE RISOTTO | RISOTTO RECIPE ...
From riceselect.com
Servings 4Total Time 1 hr 20 mins
- Preheat oven to 425°F. Toss together 6 beets, 2 tbsp olive oil, and 1/4 tsp each salt and pepper. Wrap each beet individually in foil; arrange on parchment paper–lined baking sheet. Roast for 25 to 35 minutes or until tender. Let cool slightly; peel and cut into wedges. Peel and dice remaining beets and set aside.
- In saucepan, combine broth and bay leaves; bring to simmer. Reduce heat to low to maintain heat.
- Heat 2 tbsp oil in large skillet set over medium heat; cook diced beets, onions, thyme, 1/4 tsp salt and remaining pepper for 5 to 8 minutes or until beets and onions are slightly softened. Stir in rice; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
- Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes. Stir in Parmesan. (If risotto is dry, stir in enough broth or water for desired consistency.)
GOAT CHEESE & LEEK RISOTTO RECIPE (VEGETARIAN) - LIVE EAT ...
From liveeatlearn.com
Cuisine American, Italian, MediterraneanTotal Time 30 minsCategory Main Dishes, PastasCalories 434 per serving
- Base: Heat oil in a large pot over medium heat. Add leeks and garlic, cooking leeks are a bit soft and bright green, about 7 minutes. Remove half of the leeks and save for later, leaving the other half in the pan.
- Rice: Add dry rice to the pan and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
- Liquids: Add wine to the pot and simmer until absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
PUMPKIN RISOTTO WITH GOAT CHEESE - PLATINGS + PAIRINGS
From platingsandpairings.com
3.9/5 (161)Total Time 35 minsCategory Main DishCalories 478 per serving
- In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
- Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
- Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
- Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
GO FOR THE GOAT: HERE ARE 23 UNIQUE GOAT CHEESE RECIPES ...
From cookingchew.com
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- Baked Goat Cheese Balls. When you think of goat cheese, you may automatically think of appetizers. It makes sense as goat cheese is featured in many amazing appetizers like these baked goat cheese balls.
- Goat Cheese Spread With Lemon And Honey. This versatile recipe would be right at home in a variety of different applications, from being spread on a crostini appetizer to topping a delicious scone for breakfast or a midday snack.
- Whipped Goat Cheese With Warm Candied Bacon And Dates. Goat cheese lends itself to delicious spreads, which is why this whipped goat cheese with warm candied bacon and dates is next on the list.
- Brown Rice And Goat Cheese Cakes. Recipes with goat cheese genuinely do not get more versatile. In a significant departure from the previous decadent, bacon-laden spread, this brown rice and goat cheesecake recipe answers the question of what to do with goat cheese if you are eating healthy.
- Kale, Goat Cheese, And Mushroom Omelet. Adventurous eaters can even incorporate a recipe with goat cheese into their next breakfast or brunch menu. This kale, goat cheese, and mushroom omelet elevate this classic dish with the inclusion of trendy and exciting ingredients like cremini mushrooms and goat cheese crumbles.
- Artichoke Souffle With Goat Cheese And Thyme. Elegant appetizers are one of the best things to make with goat cheese. This sophisticated artichoke souffle with goat cheese and thyme sounds complicated, but this recipe makes it simple to serve this show-stopping appetizer.
- Savory Dutch Baby Pancake With Spring Onions And Goat Cheese. This easy recipe is a great way to feed a crowd or use up many eggs! This exquisite dish is a great breakfast or brunch dish or can be served anytime you want a savory and filling dish.
- Basil Goat Cheese Wild Blueberry Scones. Recipes using goat cheese can truly show up on occasions during any time of day. These basil goat cheese wild blueberry scones would be a great addition to a tea time gathering, yummy brunch menu, or as a satisfying summer dessert.
- Sour Cherry And Goat Cheese Turnovers. Another example of great pastry recipes with goat cheese is this one for sour cherry and goat cheese turnovers.
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