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Single-Serving Beet Risotto with Goat Cheese

Serves: 1
Hands On Time: 
Total Time: 


2 large red beets, peeled and diced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced
1 sprig fresh thyme, leaves stripped and chopped
1/4 cup arborio rice
1//4 cup dry white wine
2 cups chicken broth
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
2 tablespoons crumbled goat cheese
2 teaspoons balsamic vinegar
Fresh tarragon, for serving


Heat the oven to 375 degrees.

Place beets on a baking sheet and toss with 2 tablespoons of the olive oil. Season with  salt and pepper and roast until tender, stirring occasionally, 30 to 40 minutes.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the shallot and cook until soft and translucent, 2 to 3 minutes. Add garlic and thyme, and cook until fragrant, 30 to 45 seconds. Add rice and beets and cook, stirring constantly, until the rice is toasted and translucent, 1 to 2 minutes.

Add the wine and cook, stirring frequently, until nearly evaporated, 2 to 4 minutes. Add 1/2 cup of the broth, bring to a simmer and cook, stirring frequently, until the rice has nearly absorbed the liquid. Repeat this process until you've used up all of the broth, the mixture is creamy and the rice is al dente.

Remove from the heat and stir in the butter and Parmesan. Gently stir in the goat cheese and vinegar and season to taste with salt and pepper. Transfer to a serving plate and garnish with the tarragon. Serve immediately.

Photo: Ramona King

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