Beet Risotto with Goat Cheese, Honey, and Truffle Oil
Recipe Type: Side
Serves: 2
  • 3 medium red beets (about 10 oz)
  • 1 large shallot
  • 2 cloves garlic
  • 5 thyme sprigs
  • 4 cups chicken stock (or vegetable)
  • 1 cup arborio rice
  • 1 tablespoon butter
  • ΒΌ cup goat cheese crumbles
  • honey to taste
  • truffle oil to taste
  1. Dice shallot and garlic finely. Peel beet and grate on the large holes of a box grater. Wear gloves or an apron to prevent beet juice spatter. Be aware the beets will also stain your cutting board.
  2. Bring a small pot with 4 cups of stock to boil. Turn heat to low to keep it at a simmer. In a second pot, heat some olive oil over medium heat. Add shallot and garlic and cook until aromatic. Add arborio rice and shredded beets and stir. Toast for 1 minute. Add a couple ladles of broth just to "veil" the rice. Stir, only adding more broth once the rice absorbs existing liquid. Continue process, adding broth a little at a time and stirring often, until rice is tender, 20-25 minutes.
  3. When risotto is nearly finished, stir in butter. Top with goat cheese crumbles. Drizzle with honey & truffle oil to taste.
Recipe by Honest Cooking at