Creamy Beet Risotto with Blue Cheese Crumbles Recipe
Creamy beet risotto with Blue Cheese Crumbles is the best of both worlds. Velvety al dente aborio rice slow cooked with subtle veggie-sweet beet infused chicken stock and topped with sharp, creamy blue cheese.
How to Make the Best Creamy Beet Risotto with Blue Cheese Crumbles
This stunning creamy beet risotto with blue cheese crumbles brings together the earthy sweetness of roasted beets with the velvety creaminess of perfectly cooked arborio rice. The beets are blended into the cooking stock, creating a beautiful pink-hued rice dish that’s naturally impressive without requiring hours in the kitchen.
The key to exceptional risotto is patience and technique—the constant stirring and gradual addition of warm stock coaxes out the rice’s natural starches, creating that signature creamy texture. The bright, sharp flavor of blue cheese crumbles adds a sophisticated finishing touch that elevates this dish from a simple side to a restaurant-quality creation worthy of your dinner table.
This Italian-inspired risotto is perfect served alongside grilled vegetables or a crisp green salad, making it an elegant side dish that will impress your guests with its beautiful color and complex flavors.
Creamy Beet Risotto with Blue Cheese Crumbles
Creamy beet risotto with Blue Cheese Crumbles is the best of both worlds. Velvety al dente aborio rice slow cooked with subtle veggie-sweet beet infused chicken stock and topped with sharp, creamy blue cheese.
Ingredients
Main
Instructions
Cooking the Beet Stock
- In a medium sauce pan, bring chicken stock and beets to boil, covered. Once boiling reduce heat to medium-high and cook until beets are soft.
- Using a hand blender, or by transferring beets and chicken stock to a blender, purée until smooth. Return to the sauce pan, over low heat. Continue to heat the beet-chicken stock mixture over the lowest heat setting while building the risotto.
Making the Risotto
- In a deep sided skillet, heat the olive oil over medium-high heat. Sauté the shallots for 1 minute before adding the garlic. Cook for 1 additional minute, stirring frequently.
- Add arborio rice to the pan and stir for 30 to 45 seconds, letting the rice soak up the flavors of the shallot and garlic.
- Carefully pour white wine into the pan and continue to stir until all the wine is absorbed.
- Lower the heat to medium and add in chicken stock 1 cup at a time. Stirring continuously until completely absorbed before adding the next cup of stock. This is the most important step. The slow addition of the warm chicken stock helps to develop the starches in the rice, which gives risotto its creaminess.
- During the cooking process season the rice with salt and pepper. Adjust the quantity of salt based on taste and chicken stock (typically store bought chicken stock is already salted).
- Risotto should be al dente after the addition of the final chicken stock.
- Once the last of the chicken stock has been incorporated and absorbed, turn the heat off. Stir in butter and parmesan cheese. Top with blue cheese crumbles and serve immediately.