Baked Beet and Goat Cheese Risotto
This is the perfect winter meal, meant to be enjoyed with friends (serves 4-6). It is a comfort meal—think warm cheesy rice—but its bright color and bright flavor serve to offset the traditional heavy connotation of winter fare. Skip the goat cheese if you are vegan, it will still turn out creamy and delicious!
Ingredients
3 large beets, roasted
½ cup cashews
½ tsp garlic powder
1 tbsp balsamic vinegar
1/2 tsp lemon zest
3 tbsp olive oil
¼ cup water
Salt and pepper to taste
1-½ cup arborio rice
5 cups veggie stock
1 shallot, diced
1 clove garlic
Olive oil
½ cup goat cheese
½ cup white wine
Directions
Remove beet stems and wash beets well. Then wrap them loosely in aluminum foil, lightly drizzle beets with olive oil and salt, and bake at 400 degrees for 45-60 minutes until they are soft and you can poke through them with a fork. Remove from the oven and let cool.
Preheat oven to 350 degrees. Bring water to a boil, pour over cashews until they are covered and set aside.
In an ovenproof dutch oven, sauté 2 tbsp olive oil, shallot, and garlic over medium heat until the shallot is translucent and soft, stirring occasionally to avoid browning. Add in arborio rice and cook, stirring continuously, until the rice takes on light/golden brown color (about 2-3 minutes).
Turn off heat and add 4 cups of veggie broth. Cover and bake for 35-40 minutes until all the liquid absorbs and the rice is soft.
Meanwhile, strain soaked cashews and add to a blender with 1 beet, cut into large chunks, garlic powder, balsamic vinegar, lemon zest, water and olive oil. Add salt, pepper and dried chili flakes to taste.
Using the largest hole of a box grater, grate the additional two hole beets.
When the rice is finished, remove from the oven and add remaining 1 cup veggie stock, white wine, goat cheese (omit if vegan), beet cashew cream, and grated beets. Mix until incorporated but don’t over mix.
Serve warm and top with sautéd seafood and lemon zest.