Roasted Montecucco Farms Beet Risotto Recipe
caraway whipped chevre, mustard green salsa verde
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Roast the beets in the oven until tender (about 45-60 minutes at 400°F). Once cooled, peel and dice them. Prepare the vegetable broth by heating it in a saucepan.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped shallots and garlic, sauté until softened, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet, stirring to coat it in the oil. Cook for 2-3 minutes until the rice is slightly translucent.
- 4
Deglaze with Wine
Pour in the white wine and stir until it’s mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Incorporate Beets and Cheese
Once the risotto is cooked, gently fold in the roasted diced beets and grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Prepare Caraway Whipped Chevre
In a bowl, combine chevre cheese, a sprinkle of caraway seeds, and a splash of cream. Whip until smooth and creamy.
- 8
Make Mustard Green Salsa Verde
Blend mustard greens with olive oil, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
- 9
Serve
Plate the risotto and top with caraway whipped chevre and a drizzle of mustard green salsa verde.